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Peppers Stuffed With Rice And Cheese

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Ingredients
  Sweet red peppers 4 Large
  Uncooked rice 1 Cup (16 tbs)
  Onion 1 , minced
  Butter/Margarine 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  American cheese 1⁄2 Pound
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Select large peppers.
Cut into halves and remove seeds.
Put in boiling water and cook for 5 minutes.
Drain, reserving liquid.
Cook rice in boiling salted water until tender; drain.
Cook onion in butter.
Add water and cheese; stir until melted and blended.
Stir in rice; season with salt and pepper to taste.
Add parsley.
Fill pepper halves.
Put on rack in skillet or kettle with 1 1/2 cups reserved pepper liquid; cover and simmer for about 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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4.220835
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 490 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 15.1 g75.3%

Trans Fat 0 g

Cholesterol 69.4 mg23.1%

Sodium 119.8 mg5%

Total Carbohydrates 50 g16.8%

Dietary Fiber 4.5 g18.2%

Sugars 7.1 g

Protein 19 g37.4%

Vitamin A 106.4% Vitamin C 289.9%

Calcium 39.9% Iron 13.1%

*Based on a 2000 Calorie diet

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Peppers Stuffed With Rice And Cheese Recipe