Growing up and living in the Willamette Valley of Oregon, we've always had fresh vegetables from the garden, and this recipe allows me to use many of them. These stuffed peppers are equally perfect for lunch or dinner.
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania