Southwestern Stuffed Peppers Recipe

Name: Southwestern Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable broth; 1 tablespoon butter; 1 cup white rice; 2 long mild chile peppers, red or green, cubanelle Italian peppers may be substituted; 1 tablespoon extra-virgin olive oil, 1 turn of the pan; 1 small onion, chopped; 1 cup frozen peas; 1 cup mild or medium prepared taco sauce; Salt and freshly ground black pepper; 2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish; 2 scallions, thinly sliced, for garnish

Servings: persons

2 cups vegetable broth
1 tablespoon butter
1 cup white rice
2 long mild chile peppers, red or green, cubanelle Italian peppers may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
1 cup frozen peas
1 cup mild or medium prepared taco sauce
Salt and freshly ground black pepper
2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish
2 scallions, thinly sliced, for garnish

1
Preheat a grill pan over high heat.
2
Bring 2 cups vegetable broth and butter to a boil in a small covered pot.
3
Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
4
Split peppers lengthwise and remove seeds, leaving stems in tact.
5
Grill peppers on hot grill pan for 3 to 5 minutes on each side.
6
Remove from grill and let cool enough to handle.
7
To a medium skillet over moderate heat, add 1 tablespoon oil and onion.
8
Saute onion 2 or 3 minutes.
9
Add cooked rice to the pan and stir in peas and taco sauce.
10
Season rice with salt and pepper.
11
Load up pepper halves with seasoned rice.
12
Top rice filled peppers with chopped cilantro or parsley and scallions.

304

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 11 ingredients. The key ingredients include: 2 cups vegetable broth, 1 tablespoon butter, 1 cup white rice, 2 long mild chile peppers, red or green, cubanelle Italian peppers may be substituted, and more.

Yes, Southwestern Stuffed Peppers 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.

Southwestern Stuffed Peppers

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