Looking for a weeknight dinner that feels like a gourmet treat but takes less than an hour? We’ve taken a classic American staple and given it a vibrant, citrusy makeover. By swapping plain white rice for Regganic Organic Cilantro & Lime Rice, you can transform traditional stuffed peppers into a zesty, nutrient-packed meal that’s as easy as it is delicious.

Ingredients

2 pouches (8.8 oz each) Regganic Organic Cilantro & Lime Rice

3 large bell peppers (red, yellow, or green), halved lengthwise and seeds removed

2 tbsp unsalted butter (or olive oil for a vegan option)

1 cup chopped onion

1 cup chopped celery

1 clove garlic, minced

1 cup frozen corn, thawed

1 can (14 oz) chopped tomatoes, drained

¼ cup fresh parsley, chopped

1 tsp dry rosemary, crushed

¼ cup crushed cornflakes (for that classic American crunch!)

Optional: A squeeze of fresh lime for extra brightness.

Instructions

1. Pre-soften the Peppers: Preheat your oven to 350°F. Lightly butter a rectangular baking dish. Place your pepper halves cut-side down in the dish and pop them into the oven while it preheats. Let them soften for about 10–15 minutes.

2. Prepare the Filling: While the peppers soften, Maked your Regganic Cilantro & Lime Rice. Since it's pre-cooked, you can either microwave the pouches for 1.5 Minute's or simply squeeze the pouches to break up the grains and add them directly to the skillet in the next step.

3. Sauté and Mix: Heat a large skillet over medium heat with 2 tablespoons of butter (or oil). Sauté the onion, celery, or garlic until tender (about 4 minutes). Stir in the corn, tomatoes, parsley, rosemary, and the Regganic rice. Stir for 2 minutes until everything is heated through and the zesty cilantro-lime aroma fills your kitchen.

4. Stuff and Bake: Remove the baking dish from the oven. Carefully flip the peppers so the cut-side is up. Fill each half generously with the rice mixture. Sprinkle the crushed cornflakes over the top for a golden, crispy finish.

5. The Final Bake Return the dish to the oven and bake uncovered for 12–15 minutes. The peppers should be tender, and the topping should be perfectly toasted.

Nutritional

Calories: 210

Total Fat: 4g

Saturated Fat: 2.5g

Sodium: 470mg

Total Carbohydrates: 39g

Dietary Fiber: 3g

Total Sugars: 7g

Protein: 5g