Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red peppers (capsicum); 1/2 cup short-grain rice; 1 tablespoon olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 1 tomatoes, chopped; 1 cup finely grated cheddar cheese; 1/4 cup finely grated parmesan cheese; 1/4 cup chopped fresh basil; 1/4 cup chopped parsley; salt; fresh ground black pepper

Servings: persons

2 large red peppers (capsicum)
1/2 cup short-grain rice
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tomatoes, chopped
1 cup finely grated cheddar cheese
1/4 cup finely grated parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped parsley
salt
fresh ground black pepper

1
Preheat oven to 180C degrees.
2
Cut peppers in half lengthways, and remove all the seeds and white membrane.
3
Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
4
Heat the oil in a frying pan and cook onion until soft.
5
Add garlic and cook one more minute.
6
Add onion and garlic to the rice, along with all the remaining ingredients.
7
Mix everything together well, and season with salt and pepper.
8
Spoon the rice mixture into the pepper shells, and place them on an oven tray.
9
Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
10
(Can be made with other coloured peppers).

370

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: 2 large red peppers (capsicum), 1/2 cup short-grain rice, 1 tablespoon olive oil, 1 red onion, finely chopped, and more.

Yes, Stuffed Bell Peppers falls under the General 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.

Stuffed Bell Peppers

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