Stuffed Red Peppers Recipe

Name: Stuffed Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion small; 2 tablespoons olive oil; 1 garlic clove; 1 tomato peeled, cored and chopped; 1/2 teaspoon curry powder; 4 tablespoons Carolino rice; salt to taste; 2 tablespoons sweet corn canned; 10 basil leaves; 2 tablespoons grated cheese; 1 red bell pepper; ground black pepper to taste; 2 chile peppers optional

Servings: persons

1 onion small
2 tablespoons olive oil
1 garlic clove
1 tomato peeled, cored and chopped
1/2 teaspoon curry powder
4 tablespoons Carolino rice
salt to taste
2 tablespoons sweet corn canned
10 basil leaves
2 tablespoons grated cheese
1 red bell pepper
ground black pepper to taste
2 chile peppers optional

1
Preheat oven to 180u00b0C (approximately 350u00b0F).
2
Heat olive oil in a skillet and saute chopped onion.
3
Add chopped garlic and saute for about 1 additional minute.
4
Add chopped tomato and curry. Let simmer for a few more minutes until tomato is cooked.
5
In a saucepan, cook rice in boiling, salted water. Drain rice and mix with onion mixture.
6
Add corn, chopped basil, and grated cheese. Mix well.
7
Slice bell pepper lengthwise and carefully remove seeds and stems.
8
Season inside pepper halves with salt and pepper and place in a baking dish.
9
Fill pepper halves generously with rice mixture.
10
Bake until peppers are knife-tender.
11
Serve warm and garnish with a drizzle of olive oil and minced chile peppers.

287

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: 1 onion small, 2 tablespoons olive oil, 1 garlic clove, 1 tomato peeled, cored and chopped, and more.

Yes, Stuffed Red 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 Red Peppers

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