Vegetable and Rice Pepper
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 442 |
| pro | 19 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 63 g |
| fibre | 6 g |
| chol | 35 mg |
| sodium | 373 mg |
| % RDI: | - |
| calcium | 38 |
| iron | 17 |
| vit A | 78 |
| vit C | 475 |
| folate | 30 |
A drizzle of cheese over tender-crisp vegetables tucked into a pepper is a supper worthy of anticipation. Choose a long pepper rather than a fat one for a better cavity.
Ingredients
- 1/2 tsp vegetable oil
- 1 clove garlic, minced
- 3 green onions, chopped
- 1/4 cup long-grain rice
- 1/2 cup water
- 1/2 tsp dried oregano
- 1/3 cup chopped seeded tomatoes
- 1/4 cup corn kernels
- 2 tbsp grated Parmesan cheese
- 1 pinch salt
- 1 pinch pepper
- 1 large sweet red pepper or yellow pepper
- 1/4 cup shredded mozzarella cheese
Preparation
In saucepan, heat oil over medium heat; cook garlic and two-thirds of the green onions for 1 minute. Add rice; cook, stirring, for 2 minutes. Add water and oregano; cover and simmer over low heat for 20 minutes or until rice is tender.
Stir tomato, corn, Parmesan cheese, salt and pepper into rice mixture. Cut red pepper in half lengthwise; remove seeds and ribs. Spoon in rice mixture.
Place stuffed pepper in small skillet; pour in 1/2 cup (125 mL) water. Cover and cook over medium-low heat for 17 to 20 minutes or until pepper is tender, adding water to maintain level if necessary.
Sprinkle with mozzarella cheese; cook, covered, for 2 minutes or until melted. Serve sprinkled with remaining onion.
Additional information :
Tip: If you have leftover cooked rice, use 3/4 cup (175 mL).
- Keywords : Main Course; Boil; Simmer; Rice; Red pepper; Cheese;
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