Bacon and Rice Stuffed Peppers Recipe

Name: Bacon and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each sweet bell peppers; 3 tablespoons olive oil; 100 grams bacon chopped; 100 grams shallots chopped; 1 clove garlic chopped; 2 each tomatoes chopped; 50 grams rice, cooked Camargue red; 3 tablespoons parsley leaves chopped; 1 teaspoon chili powder; 1 x salt and black pepper to taste; 100 grams cheddar cheese grated mature; 100 millilitres vegetable stock hot

Servings: persons

4 each sweet bell peppers
3 tablespoons olive oil
100 grams bacon chopped
100 grams shallots chopped
1 clove garlic chopped
2 each tomatoes chopped
50 grams rice, cooked Camargue red
3 tablespoons parsley leaves chopped
1 teaspoon chili powder
1 x salt and black pepper to taste
100 grams cheddar cheese grated mature
100 millilitres vegetable stock hot

1
Preheat the oven to 180 degrees C, gas mark 4.
2
The get a large, shallow oven proof dish.
3
Cut the peppers in two and take out all of the seeds.
4
Heat 2 tbsp of oil in a frying pan and saute the bacon bits, shallots and the garlic for 4 minutes until the shallots are soft.
5
Take the pan from the heat.
6
Add and stir in the cooked rice, tomatoes, chopped parsley, chilli powder and seasoning.
7
Scoop the mixture into the half peppers and put these in the oven proof dish.
8
Sprinkle the grated cheese over the peppers and drizzle over the remaining olive oil.
9
Pour the stock into the bottom of the dish and cover with foil.
10
Bake in the oven for up to 30 minutes.
11
The peppers are done when they are tender.
12
Serve with fresh salad

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 each sweet bell peppers, 3 tablespoons olive oil, 100 grams bacon chopped, 100 grams shallots chopped, and more.

Yes, Bacon and Rice Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon and Rice Stuffed Peppers

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