Peperoni ripieni di riso

Ingredienti

• 4 bell peppers, (any color)
• 1 tablespoon butter
• 1 small onion, (peeled and chopped)
• 3 cloves garlic, (minced)
• 1 1/2 cups long grain rice
• 3 1/2 cups vegetable broth, (divided)
• 2 cans green chiles ((4.5-ounce cans) chopped, mild or hot)
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 2 1/2 cups broccoli florets, (very small )
• 2 ounces low-fat cream cheese
• 16 ounces shredded reduced-fat cheddar, (divided)

Preparazione

1. 1

   Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.

2. 2

   Place a medium stock pot over medium heat. Add the butter, onions, and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, green chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.

3. 3

   Stir the small broccoli florets, cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.

4. 4

   Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.