Vegetarian Stuffed Peppers
Light, healthy, and easy to make—these weeknight-friendly peppers can be a main or side dish.
| Temperature: | 350 degrees |
| Serving size: | 1 pepper half |
| Prep time: | 25 minutes |
| Cook time: | 45 minutes |
| Total time: | 1 hour and 10 minutes |
| Equipment: | Cutting board Large mixing bowl Can opener 9" x 9" baking dish |
| Utensils: | Knife Measuring cups and spoons Mixing spoon |
Nutrition Facts
Recipe PDFIngredients
2 eggs
1 cup non-fat dry milk
1 1/2 cups cooked brown rice
1 cup shredded low-fat cheese
1 15 ounce can no salt added corn
1 onion, chopped
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
3 medium green peppers cut in half, seeds and stem removed
1 15 ounce can no salt added chopped tomatoes, drained
Instructions
1. Before you begin wash your hands, surfaces, utensils, and vegetables.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine the eggs, non-fat dry milk, rice, cheese, corn, onion, black pepper, and garlic powder.
4. Place green pepper halves in a 9x9-inch baking dish.
5. Spoon mixture into pepper halves until very full. Pour tomatoes over peppers.
6. Bake for 40-45 minutes.
Ingredients
What goes in Vegetarian Stuffed Peppers?
