Stuffed Red Peppers Recipe

Name: Stuffed Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 1/2 cup basmati rice; 1 tbsp chopped parsley; 1 tbsp chopped chives; 1 tsp chopped thyme; 1 tbsp fresh lemon juice; Salt and freshly ground black pepper; Olive oil, for drizzling; 2/3 cup vegetable stock or water; Freshly grated Parmesan, for serving

Servings: persons

4 red bell peppers
1/2 cup basmati rice
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp chopped thyme
1 tbsp fresh lemon juice
Salt and freshly ground black pepper
Olive oil, for drizzling
2/3 cup vegetable stock or water
Freshly grated Parmesan, for serving

1
Cut the top off each pepper.
2
Scoop out the seeds.
3
Boil the rice in salted water for about 20 minutes, or until tender, then drain.
4
Stir the herbs and lemon juice into the rice and season with salt and pepper.
5
Preheat the oven 325F (160C).
6
Bring a large saucepan of salted water to a boil.
7
Add the peppers, and cook for 23 minutes.
8
Drain well and stand the peppers in an oiled baking dish.
9
Fill each pepper with the rice mixture.
10
Place the tops on and drizzle with oil.
11
Pour the stock into the dish.
12
Cover with foil, and bake for 1 hour, or until tender.
13
Serve hot, with the cheese on the side.

120

kcal

Calories

Carbs

Protein

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 10 ingredients. The key ingredients include: 4 red bell peppers, 1/2 cup basmati rice, 1 tbsp chopped parsley, 1 tbsp chopped chives, 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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