Vegetarian Stuffed Peppers

By MaryEllen

Spark People calls these "All American Stuffed Peppers". If they were in truth All American, they would contain meat!!

Ingredients

• 3 green peppers seeded and halved
• 1 cup Rice
• 2 1/2 cups water
• 1 tsp. salt
• 2 Tbsp. butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 clove garlic minced
• 1 can corn with peppers (11 oz.) drained
• 4 Tbsp. chopped parsley
• 1 tsp. rosemary crushed
• 2 Tbsp. butter
• 1/4 cup cornflakes crushed (Or Panko or Breadcrumbs)

Details

Servings 6
Preparation time 30mins
Cooking time 45mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

1. Bring water to boil in medium saucepan. Stir in rice and salt, cover tightly and simmer until most of water is absorbed.

2. While rice is cooking, cook peppers in boiling water just until tender, about 5 minutes; remove and drain. Sauté onion, celery and garlic in 2 tablespoons butter until tender, about 5 minutes. Combine sautéed vegetables, corn, parsley and rosemary with cooked rice.

3. Arrange green peppers in buttered baking dish and mound 1 cup of the rice mixture into each pepper.

4. Melt remaining 2 tablespoons of butter and combine with cornflakes. Spoon over peppers.

5. Bake uncovered in a preheated 350ºF oven until crumbs are brown, 12 to 15 minutes.

Serving Size: 6 person(s)