Confetti Stuffed Peppers Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings2
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Butter/Margarine1 Tablespoon
 Cheese cracker crumbs1⁄4 Cup (4 tbs)
 Frozen mixed vegetables with onion sauce8 Ounce
 Milk1⁄2 Cup (8 tbs)
 Instant cooking rice1⁄4 Cup (4 tbs)
 Pimento2 Tablespoon, chopped
 Dried thyme leaf1⁄4 Teaspoon, crushed
 Green bell pepper2 , halved lengthwise

Nutrition Facts

Serving size

Calories 296 Calories from Fat 103

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 27.6 mg

Sodium 499.7 mg20.8%

Total Carbohydrates 42 g13.9%

Dietary Fiber 4.7 g19%

Sugars 9.8 g

Protein 7 g14.2%

Vitamin A 24.4% Vitamin C 222.8%

Calcium 10.4% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a small bowl, add butter/margarine and microwave at HIGH for half a minute until melted; add cracker crumbs to it and set aside
2. In a one and a half quart casserole, mix the frozen vegetables, milk and a tablespoon of butter, cover and microwave for six minutes at HIGH
3. At halftime (after three minutes), add in sauce; add rice, pimento and thyme when vegetables turn tender; let it stand for five minutes with the lid on
4. In an 8", square baking dish, place the peppers, with the cut side down, cover with vented plastic film adn microwave at HIGH for five minutes
5. Turn the peppers cut side up, drain the juices and add creamed vegetables into them; cover in vented plastic film and microwave again at HIGH for four minutes until peppers are crisp-tender and the filling heated through

SERVING
6. Sprinkle with the buttered cracker crumbs and serve
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