Peppers Stuffed With Vegetables And Rice Recipe

Name: Peppers Stuffed With Vegetables And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium green bell peppers, halved lengthwise and seeded; 1 medium tomato, finely chopped; 1 teaspoon chili powder; 2 tablespoons butter flavor Crisco or butter; 3/4 teaspoon salt; 1/4 cup ketchup; 1/3 cup chopped green onions and tops (3 or 4 onions); 12 thin slices Monterey Jack cheese; 1/3 cup finely chopped celery; 1/4 cup water; 1 1/2 cups cooked rice

Servings: persons

3 medium green bell peppers, halved lengthwise and seeded
1 medium tomato, finely chopped
1 teaspoon chili powder
2 tablespoons butter flavor Crisco or butter
3/4 teaspoon salt
1/4 cup ketchup
1/3 cup chopped green onions and tops (3 or 4 onions)
12 thin slices Monterey Jack cheese
1/3 cup finely chopped celery
1/4 cup water
1 1/2 cups cooked rice

1
Heat oven to 350u00b0.
2
Boil enough water to cover peppers in large saucepan.
3
Add peppers.
4
Boil 4 minutes.
5
Drain.
6
Rinse with cold water.
7
Melt butter flavor Crisco or butter in small skillet on medium heat.
8
Add onions and celery.
9
Saute until crisp-tender. Transfer to mixing bowl.
10
Stir in rice, tomato, chili powder, and salt.
11
Fill pepper halves generously with rice mixture.
12
Place in ungreased 9 inch square pan.
13
Spoon ketchup over top of each filled pepper.
14
Top each with 2 cheese slices.
15
Pour water into bottom of pan.
16
Bake, uncovered, at 350u00b0 for 25 to 30 minutes or until heated through.

1554

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 medium green bell peppers, halved lengthwise and seeded, 1 medium tomato, finely chopped, 1 teaspoon chili powder, 2 tablespoons butter flavor Crisco or butter, and more.

Yes, Peppers Stuffed With Vegetables And Rice falls under the Soups & Stews 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.

That's it — enjoy your meal!

Peppers Stuffed With Vegetables And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions