Ingredients
4
medium red bell peppers
1
cup frozen broccoli florets, thawed, drained and coarsely chopped
2/3
cup cooked brown rice
1/2
cup frozen corn
1/2
cup sliced green onions
1/2
cup Progresso™ Italian style bread crumbs
1
can Progresso™ Light chicken corn chowder
1/2
teaspoon seasoned salt
1/4
cup shredded reduced-fat Cheddar cheese (1 oz)
Preparation
Heat oven to 400° F. Slice tops off bell peppers, and remove ribs and seeds. Cut thin slice from base of each pepper to help them stand straight, if needed. Place peppers in ungreased 8-inch square baking dish.
In medium bowl, mix broccoli, rice, corn, green onions, bread crumbs, chowder and seasoned salt. Spoon broccoli mixture into peppers. Cover with foil.
Bake 30 minutes. Remove foil; bake about 30 minutes longer or until peppers are tender. Sprinkle each with 1 tablespoon cheese.
