Facts Up Front & Roasted Vegetable Stuffed Peppers

This is a sponsored post written by me on behalf of the Facts Up Front program

Have y’all started noticing little labels on the fronts of some of your groceries lately? Labels that look like this:

And have you been wondering what all those little numbers are? Well meet the Facts Up Front label!

Facts Up Front is a voluntary initiative led by the Grocery Manufacturers Association, which represents the nation’s leading food & beverage companies, such as Kraft & General Mills, and the Food Marketing Institute, which represents more than 1,500 food wholesalers and retailers. Started in 2011, Facts Up Front helps consumers make informed choices by displaying some of the key information from the Nutrition Facts Panel on the front of the package, making it easier for you to make informed choices for your family.

The Facts Up Front program website is a great resource for consumers to learn more about the label, how to read it, and how to plan and build nutritious menus for your family. They have 7 different tools available to help you make informed choices when grocery shopping – everything from a Nutrition Calculator to an Interactive Label to Recipes.

I of course loved perusing the recipes! I found so many delicious sounding recipes that I can’t wait to try! I saw this recipe & it is what inspired our Roasted Vegetable Stuffed Peppers dinner!

Print Recipe

Roasted Vegetable Stuffed Peppers

Servings: 4

Ingredients

• 1 medium zucchini sliced thin & quartered
• 1 medium squash sliced thin & quartered
• 1 cup cherry tomatoes
• 1 cup sweet corn
• 1 small head broccoli
• 2 tablespoons olive oil
• 1/2 teaspoon ground chili powder
• salt & pepper to season
• 3/4 cup rice
• 4 bell peppers
• 1 cup shredded mozzarella cheese
• sliced green onion for garnish

Instructions

• Preheat your oven to 400 degrees. Line a large baking sheet with foil for easier clean up. Lay the vegetables out on the baking sheet in a single layer. Pour the olive oil on to the vegetables and lightly toss to coat. Season with the ground chili powder & salt and pepper. Bake for 30 - 40 minutes, tossing every 10 minutes, until vegetables have softened and started to turn light brown.
• Lower the oven temperature to 350 degrees.
• Meanwhile, wash the bell peppers and slice the tops off each one. Remove the seeds. Stand each pepper up next to each other in a small baking dish - about an 8x8. Cook the rice according to the package directions.
• Once the vegetables are done roasting, add them to the pot with the rice, combining completely. Fill each pepper with the rice & veggie mixture*. Cover the dish with foil and bake at 350 degrees for 40 - 45 minutes. Remove the foil and top each pepper with cheese. Bake for an additional 5 minutes or until the cheese is melted. Sprinkle with green onion slices before serving.

Notes

*once the rice & veggies were combined, it ended up being more than would fit in just the 4 peppers, probably would have easily filled 5, maybe 6 peppers. We didn't have any extras so the Hubs just ate the mixture by itself for lunch the next day. 🙂

Now that you’ve learned more about the Facts Up Front program, tell me in the comments what steps you take to make sure you are making informed choices when you shop?

this recipe may be showing off at any of these fabulous parties

This is a sponsored post written by me on behalf of the Facts Up Front program