Stuffed Peppers

Yield: 3 Servings
Serving Size: 1 Stuffed Pepper



1. Slice bell pepper vertically. Remove core and seeds. Blanch peppers in boiling water for about 5 minutes(does not need to be cooked completely), then immediately place them in ice bath to stop cooking.

2. Cook rice in seperate pot.

3. Add olive oil to hot skillet, coating the bottom of the pan. Add carrots and let cook for a few minutes. Add broccoli florets and green onion, and cook until slightly moistened. Add rice to the carrot, broccoli and green onion mixture.

4. Fill bell peppers with rice and vegetable mixture. Place peppers on oven-safe pan. Pour chicken broth on top of the peppers, just enough to cover bottom of pepper. Add salt and pepper. Cover pan and bake in oven at 350˚F for 10-15 minutes.

5. Take out of oven and serve.

Try serving with a tomato sauce as a garnish, if desired.