Tomatillo Stuffed Red Peppers Recipe

Name: Tomatillo Stuffed Red Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 med. sweet red peppers; 1 c. minced onions; 2 cloves garlic, chopped; 1 1/2 teaspoon dry oregano; 1 tbsp. balsamic vinegar; 1 c. diced green pepper; 1 c. tomato puree; 1 c. cooked brown rice; 1/2 teaspoon grnd cumin; 1/4 teaspoon grnd black pepper; 1/8 teaspoon grnd red pepper; 1 1/4 pound tomatillos; 1/2 c. minced onions; 1 clove garlic, chopped; 1/2 c. minced tomatoes; 1 tbsp. chopped fresh cilantro; 1/2 teaspoon balsamic vinegar

Servings: persons

4 med. sweet red peppers
1 c. minced onions
2 cloves garlic, chopped
1 1/2 teaspoon dry oregano
1 tbsp. balsamic vinegar
1 c. diced green pepper
1 c. tomato puree
1 c. cooked brown rice
1/2 teaspoon grnd cumin
1/4 teaspoon grnd black pepper
1/8 teaspoon grnd red pepper
1 1/4 pound tomatillos
1/2 c. minced onions
1 clove garlic, chopped
1/2 c. minced tomatoes
1 tbsp. chopped fresh cilantro
1/2 teaspoon balsamic vinegar

1
Broil the red peppers about 5 inches from the heat till charred on all sides.
2
Let stand in a closed brown bag till cold sufficient to handle.
3
Then remove the charred skin.
4
Slit each pepper down the side and remove the stem, seeds and inner membranes.
5
Keep each pepper intact.
6
In a large nonstick frying pan sprayed with Pam, cook the onions, garlic and oregano and 1 Tbsp.
7
vinegar till tender, about 5 to 7 min.
8
Add in the green peppers and cook 5 to 7 min.
9
Add in the puree.
10
Cook for 15 to 20 min.
11
Stir in rice, cumin, black pepper and grnd red pepper.
12
Divide stuffing equally into each red pepper, keeping their shape.
13
Set aside and keep hot.
14
Remove the paper husks from the tomatillos.
15
Droop the tomatillos into boiling water.
16
Cook for 5 min or possibly till they change color to olive drab.
17
Drain and puree.
18
Set aside.
19
In a 2 qt saucepan, cook the onions and garlic till soft, about 5 min.
20
Add in the tomatillo puree and cook over low heat for 20 min.
21
Add in the tomatoes, cilantro and vinegar.
22
Spread the tomatillo sauce in a 7 x 11 inch baking dish.
23
Place the stuffed peppers on top.
24
Reheat in the oven for microwave for a few min.
25
Single serving = 1 c. grain, 1 c. vegetable.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 med. sweet red peppers, 1 c. minced onions, 2 cloves garlic, chopped, 1 1/2 teaspoon dry oregano, and more.

Yes, Tomatillo Stuffed Red Peppers Recipe 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.

That's it — enjoy your meal!