Vegetarian Stuffed Peppers
Light, healthy, and easy to make—these weeknight-friendly peppers can be a main or side dish.
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
Equipment & Utensils
- Cutting board
- Large mixing bowl
- Can opener
- 9x9-inch baking dish
- Knife
- Measuring cups and spoons
- Mixing spoon
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.
Nutrition Facts
Serving Size
1 pepper half
Per serving
Amount
Calories
280
Total Fat
7g
Sodium
260mg
Total Carbohydrate
39g
Protein
18g
