RECIPE

All American Stuffed Peppers

Name: All American Stuffed Peppers
Cook time: 45 min
Total time: 45 min
Yield: 6
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 Tablespoons unsalted butter; 1 cup onion, chopped; 1 cup celery; 1 clove garlic; 1 cup frozen corn, thawed; 1 (14 ounce) can chopped tomatoes, low sodium, drained; 1/4 cup parsley, chopped; 1 Teaspoon dry rosemary, crushed; 1/4 cup cornflakes, crushed

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.

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 Tablespoons unsalted butter
1 cup onion, chopped
1 cup celery
1 clove garlic
1 cup frozen corn, thawed
1 (14 ounce) can chopped tomatoes, low sodium, drained
1/4 cup parsley, chopped
1 Teaspoon dry rosemary, crushed
1/4 cup cornflakes, crushed

PRODUCTS USED

BEN'S ORIGINAL™ Parboiled Long Grain White Rice

SEE DETAILS

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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
Cook rice according to package instructions.
3
Heat a large skillet and 2 Tablespoons 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
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
Sprinkle crushed cornflakes over the peppers, return to oven and bake uncovered 12-15 minutes.