Smoky Stuffed Bell Peppers
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
6 stuffed halves
- Serves:
- 6
ingredients
- 2 tablespoons olive oil
- 2 stalks celery, minced (1/2 cup)
- 1 medium onion, minced (1 cup)
- 2 tablespoons poultry seasoning
- 1 garlic clove, minced (1 tsp)
- 1 chipotle chile in adobo, drained and minced
- 2 cups cooked brown rice or 2 cups brown and wild rice mix
- 1⁄2 cup golden raisin
- 1⁄2 cup low sodium vegetable broth
- 5 ounces smoked gouda cheese, grated
- 3 red bell peppers, halved lengthwise
directions
- Preheat oven to 400°F.
- Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic. Saute 7 minutes, or until soft. Season with salt and pepper.
- Stir in chipotle pepper, and saute 2 minutes. Add rice, raisins, and broth to pan, and cook 5 minutes more, or until consistency of stuffing, stirring constantly. Set aside.
- Divide cheese among pepper halves, then top with rice mixture. Place peppers in 9x12 casserole dish. Add water until it comes 1/2 inch up sides of peppers. Bake 30 minutes, or until peppers are soft and filling is hot.
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