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Vegetarian Stuffed Peppers

Servings 6 | Prep time 25 mins. | Total time 1 hour 10 mins.


Equipment: Cutting board, Large mixing bowl, Can opener, 9 x 9 baking dish

Utensils: Knife, Measuring cups and spoons, Mixing spoon


Ingredients

  • 2 eggs

  • 1 cup non-fat dry milk

  • 1 ½ cup 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 over 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.

Nutritional Information

Calories 280 | Total Fat 7g | Sodium 260mg | Total Carbs 39g | Protein 18g




Recipe summited by

Tanner Cooper-Risser

SNAP-Ed | Program Assistant



This institution is an equal opportunity provider. http://www.section508.gov/content/learn This material was funded by USDA’s Supplemental Nutrition Assistance Program —SNAP.