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Stuffed Peppers

1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons olive oil
2 14-ounce cans reduced-sodium chicken broth
1-1/2 cups brown rice
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon paprika
1 14 1/2-ounce can diced tomatoes, drained
1 11-ounce can whole kernel corn with sweet peppers, drained
2 tablespoons snipped fresh cilantro
8 small green, yellow, and/or red sweet peppers

In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in broth. Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro.

Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops onto rice. Bake, covered, about 30 minutes* or until peppers are crisp-tender and rice mixture is heated through.
Makes: 8 servings

*TEST KITCHEN TIP: For a more tender pepper, increase the baking time to 40 to 45 minutes.

Here is my stuffed pepper recipe:

Stuffed Peppers

1 lb. ground beef
½ c. cooked rice
few sprinkles dried onion
4 bell peppers, any color
1-2 tsp. garlic salt
¼ tsp. pepper
¼ c. ketchup, plus 1 c. set aside
½ c. tomato sauce, plus 1 c. set aside
plain bread crumbs

Brown and drain the ground beef and add spices, ¼ c. ketchup, and ¼ c. tomato sauce. Cut the peppers in half and remove seeds and ribs. Stuff the peppers, place in Pam-sprayed baking dish, and sprinkle tops with plain bread crumbs. Mix together 1 c. ketchup and 1 c. tomato sauce and pour around the peppers. Bake at 350 F. for 30-40 minutes, until peppers are tender.