Stuffed Bell Peppers With Rice And Veggies Recipe

Name: Stuffed Bell Peppers With Rice And Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 2 garlic cloves, finely chopped; 6 green onions, chopped; 1 cup long grain rice or 1 cup brown rice; 3 cups water; 2 teaspoons oregano, ground; 1 1/4 cups tomatoes, seeded and chopped; 1 cup corn kernel; 1/2 cup parmesan cheese, grated; 1/4 teaspoon salt; 1/2 teaspoon fresh black pepper; 4 large red bell peppers, cut in half on the lenght, white membrane removed; 1/2 cup part-skim mozzarella cheese, grated

Servings: persons

2 teaspoons vegetable oil
2 garlic cloves, finely chopped
6 green onions, chopped
1 cup long grain rice or 1 cup brown rice
3 cups water
2 teaspoons oregano, ground
1 1/4 cups tomatoes, seeded and chopped
1 cup corn kernel
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/2 teaspoon fresh black pepper
4 large red bell peppers, cut in half on the lenght, white membrane removed
1/2 cup part-skim mozzarella cheese, grated

1
In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
2
In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
3
Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

519

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 13 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 2 garlic cloves, finely chopped, 6 green onions, chopped, 1 cup long grain rice or 1 cup brown rice, and more.

Yes, Stuffed Bell Peppers With Rice And Veggies 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 With Rice And Veggies

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