Delight your palate with these colorful vegetable stuffed peppers! They are filled with broccoli, corn, green onions and brown rice for a meatless meal.
Veggie Delight Stuffed Peppers
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 4
- Ingredients 9
Ingredients
- 4 medium red bell peppers
- 1 cup frozen broccoli florets, thawed, drained and coarsely chopped
- 2/3 cup cooked brown rice
- 1/2 cup frozen corn
- 1/2 cup sliced green onions
- 1/2 cup Progresso™ Italian style bread crumbs
- 1 can Progresso™ Light chicken corn chowder
- 1/2 teaspoon seasoned salt
- 1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 400° F. Slice tops off bell peppers, and remove ribs and seeds. Cut thin slice from base of each pepper to help them stand straight, if needed. Place peppers in ungreased 8-inch square baking dish.
-
Step2In medium bowl, mix broccoli, rice, corn, green onions, bread crumbs, chowder and seasoned salt. Spoon broccoli mixture into peppers. Cover with foil.
-
Step3Bake 30 minutes. Remove foil; bake about 30 minutes longer or until peppers are tender. Sprinkle each with 1 tablespoon cheese.
Nutrition
260
Calories
8g
Total Fat
9g
Protein
37g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 2 1/2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 830mg
- 35%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 8g
- 32%
- Sugars
- 6g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 130%
- 130%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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