{"id":18736,"date":"2024-08-23T11:29:26","date_gmt":"2024-08-23T17:29:26","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=recipes&p=18736"},"modified":"2024-08-23T13:54:34","modified_gmt":"2024-08-23T19:54:34","slug":"stuffed-peppers","status":"publish","type":"recipes","link":"https:\/\/uwyoextension.org\/uwnutrition\/recipes\/stuffed-peppers\/","title":{"rendered":"Stuffed Peppers"},"content":{"rendered":"\t\t
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Stuffed Green Peppers<\/h2>\n
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Enjoy these bell peppers filled with rice, CNP Meat Sauce<\/a>, CNP Mexican seasoning,<\/a> along with various spices and toppings and baked to perfection.<\/span><\/div>\n
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Servings: <\/span>3<\/span> peppers<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 3<\/span> large green bell peppers<\/span><\/li>
  • 1 \u00bd<\/span> cups<\/span> brown rice<\/span><\/li>
  • 1<\/span> cup<\/span> CNP Meat Sauce<\/span><\/li>
  • 1 <\/span> 8-ounce<\/span> can tomato sauce<\/span><\/li>
  • 1<\/span> tablespoon<\/span> CNP Mexican Seasoning<\/span><\/li>
  • 1 <\/span> 4-ounce<\/span> can black olives<\/span><\/li>
  • Nonstick spray<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Cook brown rice and set aside.<\/div><\/li>
    • Preheat oven to 350\u00b0F. Spray a baking sheet (any size) with nonstick spray.<\/div><\/li>
    • Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Chop the top and bottom parts, then set aside. Drain and chop olives.<\/div><\/li>
    • Combine cooked rice, CNP Meat Sauce, seasonings, and olives. Add chopped pepper.<\/div><\/li>
    • Fill peppers with rice mixture. Place in 9x13-inch dish.<\/div><\/li>
    • Cover with foil and bake at 350\u00b0F for 45 minutes. The peppers will change to a deeper green color while cooking.<\/div><\/li><\/ul><\/div><\/div>\n
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      Video<\/h3>