Minutes Prep Time: 25
Minutes Total Time: 45
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 large green or red bell peppers
1/2 cup instant brown rice, uncooked
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
1-1/2 cups Southwest vegetable blend
1 can (8 oz each) Hunt's® Tomato Sauce, divided
1/3 cup shredded sharp Cheddar cheese
Nutrition Information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 111 mg | 11% |
| Carbohydrate | 30 g | 10% |
| Cholesterol | 10 mg | 3% |
| Total Fat | 4 g | 7% |
| Iron | 2 mg | 9% |
| Calories | 183 kcal | 9% |
| Sodium | 603 mg | 25% |
| Protein | 7 g | 15% |
| Saturated Fat | 2 g | 10% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 7 g | 28% |
| Vitamin C | 91 mg | 152% |
| Vitamin A | 1103 iu | 22% |
Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. Place peppers, cut-side down, in dish. Bake 15 minutes or until tender.
Meanwhile, prepare rice according to package directions, adding cumin and garlic salt. Add drained tomatoes, mixed vegetables and half of tomato sauce to cooked rice; stir to combine. Divide rice mixture and place inside peppers. Top with remaining tomato sauce; sprinkle with cheese.
Cover dish with aluminum foil. Bake 20 minutes or until peppers are hot and cheese melts.
Vegetarian Stuffed Peppers
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