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Vegetarian Stuffed Peppers

Light, healthy, and easy to make—these weeknight-friendly peppers can be a main or side dish.

Servings

1 hour and 10 minutes

Total Time

$1.33

Cost per serving *

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 9x9-inch baking dish
Utensils:	Knife Measuring cups and spoons Mixing spoon

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

2 eggs

1 cup low-fat dry milk

1 1/2 cups brown rice, cooked

1 cup reduced fat cheese, shredded

1 15 ounce can no salt added corn

1 onion, chopped

1/2 teaspoon black pepper

2 cloves garlic, minced OR 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

Before you begin, wash your hands, surfaces, utensils, and produce.
Preheat oven to 350 degrees.
In a large bowl, combine the eggs, non-fat dry milk, rice, cheese, corn, onion, black pepper, and garlic powder.
Place green pepper halves in a 9x9-inch baking dish.
Spoon mixture into pepper halves until very full. Pour tomatoes over peppers.
Bake for 40-45 minutes.

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Ingredients