Stuffed Bell Peppers
"Nice served as a lunch dish or as a vegetable with a dinner."
photo by Derf2440
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 large red peppers (capsicum)
- 1⁄2 cup short-grain rice
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tomatoes, chopped
- 1 cup finely grated cheddar cheese
- 1⁄4 cup finely grated parmesan cheese
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped parsley
- salt
- fresh ground black pepper
directions
- Preheat oven to 180C degrees.
- Cut peppers in half lengthways, and remove all the seeds and white membrane.
- Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
- Heat the oil in a frying pan and cook onion until soft.
- Add garlic and cook one more minute.
- Add onion and garlic to the rice, along with all the remaining ingredients.
- Mix everything together well, and season with salt and pepper.
- Spoon the rice mixture into the pepper shells, and place them on an oven tray.
- Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
- (Can be made with other coloured peppers).
Questions & Replies
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Reviews
-
these peppers were wonderful. I used less oil and dry basil and parsley and the results were great. thanks for sharing this recipe. Annie Spring -
This is a great veggie twist on stuffed peppers. I am making them again tonight, I also add 1/2 can of black beans in with the mixture. A great way to sneak in some fiber! -
So Yummy!!!!!! These peppers were great, and I am not crazy about peppers the regular way.My Hubby loved them too. I added a yellow squash that I had hang around the frig. It added to the taste and gave it a bit more flavor and texture.Thanks for the recipe. -
Wonderful! I used bulgar and amaranth instead of brown rice and had to use canned tomato and dried basil (all i had) but it still cam out WONDERFULLY. What a great vegetarian side-dish. With the amaranth it even had a good amount of protein and i love that you can control the fat content just by being picky with the cheese. A great healthy, versatile recipe- thanks so much for sharing!
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I was looking for something to do with 2 red peppers that somehow found their way through a week of recipes without being used. I made this recipe basically as is, except I used medium grain rice, minced garlic, canned diced tomato, Grana Padano grated cheese and dried herbs. (it's Sunday and I like foodball so what I have on hand is what gets used!) and I did double the stuffing ingredients because we like a stuffing! This recipe was a winner. My hubby loved it. The best part is we have 2 halves for dinner tomorrow!
see 13 more reviews
Tweaks
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Wonderful! I used bulgar and amaranth instead of brown rice and had to use canned tomato and dried basil (all i had) but it still cam out WONDERFULLY. What a great vegetarian side-dish. With the amaranth it even had a good amount of protein and i love that you can control the fat content just by being picky with the cheese. A great healthy, versatile recipe- thanks so much for sharing!
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I made this for a vegetarian friend who came over for dinner last week. I left off the cheese and added black beans like another reviewer suggested. Also, instead of a fresh tomato I used canned pureed tomato which I used in the filling and also a little in the pan when I cooked the peppers. She loved them and they looked beautiful. Thanks!
RECIPE SUBMITTED BY
ltdsaloon16r
Christchurch, 0
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