Stuffed Bell Peppers

Evie*'s Note:

Nice served as a lunch dish or as a vegetable with a dinner.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 large red peppers (capsicum)
• ½ cup short-grain rice
• 1 tablespoon olive oil
• 1 red onion , finely chopped
• 2 garlic cloves , crushed
• 1 tomato , chopped
• 1 cup finely grated cheddar cheese
• ¼ cup finely grated parmesan cheese
• ¼ cup chopped fresh basil
• ¼ cup chopped parsley
• salt
• fresh ground black pepper

Directions:

1. Preheat oven to 180C degrees.
2. Cut peppers in half lengthways, and remove all the seeds and white membrane.
3. 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.
4. Heat the oil in a frying pan and cook onion until soft.
5. Add garlic and cook one more minute.
6. Add onion and garlic to the rice, along with all the remaining ingredients.
7. Mix everything together well, and season with salt and pepper.
8. Spoon the rice mixture into the pepper shells, and place them on an oven tray.
9. Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
10. (Can be made with other coloured peppers).

Reviews

[rspring11]

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

[Erwin]

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!

[TooManyRoommates]

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!