Spanish-Style Stuffed Bell Peppers Recipe

Name: Spanish-Style Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: four 1/2-pound whole green or red bell peppers plus 1/4 cup minced red bell pepper; 3 tablespoons olive oil; 1 onion, chopped; 1 tomato, peeled, seeded, and chopped; 1 garlic clove, minced; 3/4 cup long-grain rice; 2 1/4 cups chicken broth; 2 tablespoons slivered almonds, toasted lightly; 1/2 cup fresh or thawed frozen peas; 1/2 pound zucchini, scrubbed and cut into 1/4-inch cubes; 1/2 teaspoon ground cumin; lemon wedges for garnish

Servings: persons

four 1/2-pound whole green or red bell peppers plus 1/4 cup minced red bell pepper
3 tablespoons olive oil
1 onion, chopped
1 tomato, peeled, seeded, and chopped
1 garlic clove, minced
3/4 cup long-grain rice
2 1/4 cups chicken broth
2 tablespoons slivered almonds, toasted lightly
1/2 cup fresh or thawed frozen peas
1/2 pound zucchini, scrubbed and cut into 1/4-inch cubes
1/2 teaspoon ground cumin
lemon wedges for garnish

1
Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender.
2
Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
3
In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes.
4
Stir in the rice and cook the mixture, stirring, for 1 minute.
5
Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender.
6
Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it.
7
Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325F.
8
oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.

579

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: four 1/2-pound whole green or red bell peppers plus 1/4 cup minced red bell pepper, 3 tablespoons olive oil, 1 onion, chopped, 1 tomato, peeled, seeded, and chopped, and more.

Yes, Spanish-Style Stuffed Bell 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.

Spanish-Style Stuffed Bell Peppers

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