Rice Stuffed Peppers
From Sherri Weimer, Operations Manager, Santa Clarita Valley School Food Service Agency
Our family can’t resist these pepper shells brimming with vitamin A and C and lots of good tomato flavor.
- 6 medium or 4 large green or red bell peppers
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 cup uncooked long-grain white rice
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can Italian-style tomatoes, drained and coarsely chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 to 2 cups water
Preheat oven to 350º F. Remove tops from peppers and set aside. Being careful not to puncture the bottoms, scoop out and discard cores, ribs, and seeds. Arrange peppers in 9 by 13-inch baking dish and set aside.
In a medium sauté pan, heat olive oil over medium-high heat. Add onion and garlic; sauté for 3 minutes. Stir in rice and continue stirring until translucent, about 1 minute. Add tomato paste, tomatoes, parsley, oregano, salt, and pepper; simmer for 3 minutes. Divide rice mixture evenly and spoon into peppers. Add water just to cover the filling. Replace pepper tops. Bake for 1 hour or until water is absorbed and rice is tender.
Nutrition facts per serving: 210 cal (21% cal. from fat), 5g total fat (0.5g sat fat, 3g mono, <1g poly), -0- mg chol., 520mg sodium, 37g carbo., 4g fiber, 4g pro. Daily Values: 20% vit. A, 210% vit. C, 6% calcium, 15% iron, 12% potassium.