RECIPE

All American Stuffed Peppers

TIME
45 min
INGREDIENTS
12 items
MAKES
6 servings
This recipe is as American as cornflakes because of the not-so-secret ingredient that gives this dish its unique flavor.

INGREDIENTS

  • 4 cups Ben’s Original™ Long Grain White Rice, cooked
  • 1 Teaspoon salt
  • 3 large bell peppers, cut in half lengthwise and seeds removed
  • 2 Tablespoon unsalted butter
  • 1 cups onion, chopped
  • 1 cups celery
  • 1 clove garlic
  • 1 cups frozen corn, thawed
  • 1 (14 ounce) can chopped tomatoes, low sodium, drained
  • 1/4 cups parsley, chopped
  • 1 Teaspoon dry rosemary, crushed
  • 1/4 cups cornflakes, crushed
PRODUCTS USED
Product image

Ben’s Original™ Parboiled Long Grain White Rice

INSTRUCTIONS

  1. 1
    Preheat oven to 350°F. Butter a rectangular baking dish and place peppers, cut side down, in the baking dish and place inside the oven while it preheats to soften the peppers, about 10-15 minutes.
  2. 2
    Cook rice according to package instructions.
  3. 3
    Heat a large skillet and 2 Tablespoon butter over medium heat. Sauté onion, celery and garlic until tender, about 5 minutes. Add corn, tomatoes, parsley, rosemary, salt, and cooked rice to the skillet, stirring until heated through, about 2 minutes.
  4. 4
    Remove baking dish from the oven, carefully turn peppers so the cut side is up, and fill each with an equal portion of the rice mixture.
  5. 5
    Sprinkle crushed cornflakes over the peppers, return to oven and bake uncovered 12-15 minutes.

Nutrition:

  • CALORIES: 210
  • TOTAL FAT : 4g - 5%
  • SATURATED FAT : 2.5g - 13%
  • TRANS FAT : 0g
  • CHOLESTEROL : 10mg - 3%
  • SODIUM: 470mg - 20%
  • TOTAL CARBOHYDRATES: 39g - 14%
  • DIETARY FIBER: 3g - 11%
  • TOTAL SUGARS: 7g
  • PROTEIN: 5g

PORK AND FRIED RICE_V2

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