Colorful Stuffed Peppers

• 1 1/2 c. reduced fat chicken broth
• 1/2 c. diced onions
• 1/2 c. corn
• 1/2 c. diced carrots
• 1/2 tsp. dried oregano
• 1 clove garlic, minced
• 1 1/4 c. quick cooking rice
• 1 c. shredded nonfat Mozzarella or nonfat Cheddar
• 1/2 c. partially thawed frozen peas
• 4 sweet green, yellow or red peppers, halved and blanched
• 8 thin slices nonfat Mozzarella or Cheddar cheese, cut into strips

1. In 2-quart saucepan, combine broth, onions, corn, carrots, oregano and garlic.
2. Bring to a boil over medium heat. Stir in rice. Reduce heat to low. Cover pan and simmer until rice has absorbed all liquid, about 10 minutes.
3. Remove from heat. Fluff with fork.
4. Lightly stir shredded cheese and peas into rice. Divide the mixture among peppers.
5. Mound tops slightly. Top with sliced cheese.
6. Coat a 9 x 13-inch baking dish with nonstick spray. Add peppers. Cover loosely with foil. Bake at 350u0b0 for 20 minutes.
7. Makes 4 servings.
8. Contains 187 calories and 1 gram fat.

chicken broth, onions, corn, carrots, oregano, clove garlic, cooking rice, frozen peas, sweet green, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457796 (may not work)