Veggie Stuffed Peppers

By moninikole

Ingredients

• 4 red bell pepper
• 1 onion,chopped
• 2 garlic cloves
• 1 14 1/2 oz. can diced tomatoes
• 1/2 10 oz. box corn kernels -- thawed
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup cooked brown rice

Preparation

Step 1

Preheat the oven to 375. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.

To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.

Stuff the filling into each bell-pepper half. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through. 20-25 minutes.