Stuffed Peppers (Vegetarian)

Stuffed Peppers (Vegetarian)

Cooking Time45 Minutes

Makes6 Servings


4 cups Reveille Rice (choice of white or brown), 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


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.

Cook rice according to package instructions.

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.

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.

Sprinkle crushed cornflakes over the peppers, return to oven and bake uncovered 12-15 minutes.

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