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Serves: 6

Prep Time: 45 minutes
Meal Occasion: Any, Lunch, Dinner
Cuisine Type: Any, American, Californian

Ingredients

1	cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
3	green peppers seeded and halved
1	cup chopped onion
1	clove garlic minced
1	tsp. salt
2 1/2	cups water
1/2	cup chopped celery
4	Tbsp. butter
4	Tbsp. chopped parsley
1	tsp. rosemary crushed
1	can corn with peppers (11 oz.) drained
1/4	cup cornflakes crushed

Instructions

1. Bring water to boil in medium saucepan. Stir in rice and salt, cover tightly and simmer until most of water is absorbed.
2. While rice is cooking, cook peppers in boiling water just until tender, about 5 minutes; remove and drain.
3. Sauté onion, celery and garlic in 2 tablespoons butter until tender, about 5 minutes. Combine sautéed vegetables, corn, parsley and rosemary with cooked rice.
4. Arrange green peppers in buttered baking dish and mound 1 cup of the rice mixture into each pepper.
5. Melt remaining 2 tablespoons of butter and combine with cornflakes. Spoon over peppers.
6. Bake uncovered in a preheated 350ºF oven until crumbs are brown, 12 to 15 minutes.

Nutrition Information for one serving

% Daily Value (DV) is based on a 2,000 calorie diet.