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    You are in: Home / Recipes / Stuffed Bell Peppers With Rice and Veggies Recipe
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    Stuffed Bell Peppers With Rice and Veggies

    Stuffed Bell Peppers With Rice and Veggies. Photo by loof

    1/3 Photos of Stuffed Bell Peppers With Rice and Veggies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Boomette's Note:

    An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
    2. 2
      In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
    3. 3
      Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

    Ratings & Reviews:

    • on December 07, 2011

      25

      I think I must have done something wrong here, as this recipe was not a hit at all. It certainly felt healthy and chock full of veggies, but the filling was somewhat bland and I thought more of a sauce was needed. One of the few recipes that I have decided not to make again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2008

      55

      Oh, these were so YUMMY!!! Some of the best stuffed peppers we've had. :) I halved the recipe, used brown rice, and used fresh romano instead of parmesan because that's what I had. Thanks Boomette!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2008

      55

      Very good! Because I had leftover rice, I did vary this recipe slightly. Sauteed the onion and garlic, added my leftover rice, 1/2 cup water and the oregano and warmed it up basically. Then I added to the rice mixture--the tomato, creamed corn (as that is what I had), pepper, and parmesan. I omitted the salt. This technique for stuffed peppers was unique but worked great for stove top cooking. Thanks Boometter for sharing. Made for Went to Market tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Stuffed Bell Peppers With Rice and Veggies

    Serving Size: 1 (595 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 458.8
     
    Calories from Fat 107
    23%
    Total Fat 11.9 g
    18%
    Saturated Fat 5.5 g
    27%
    Cholesterol 29.1 mg
    9%
    Sodium 535.7 mg
    22%
    Total Carbohydrate 69.9 g
    23%
    Dietary Fiber 7.4 g
    29%
    Sugars 9.4 g
    37%
    Protein 20.1 g
    40%

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