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Hearty Stuffed Peppers

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  Brown rice 7 Ounce (Two 3 1/2 Ounce Package, Boil-In-The-Bag)
  Red bell peppers 4 Large
  Olive oil 1 Teaspoon
  White onion 1 Medium
  Garlic 1 Clove (5 gm), finely chopped
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped oregano 1 Tablespoon

1 Preheat the oven to 350°F. Spray a medium baking dish with nonstick spray.
2 Cook the rice according to package directions omitting the salt, if desired.
3 Meanwhile, cut the stems and top 1/2 inch off the hell peppers and scoop out the seeds; set aside.
4 Heat the oil in a large nonstick skillet over medium-high heat. Add the white onion and garlic: cook until the onion softens, 2-3 minutes. Stir in the rice, cheese, and oregano. Stuff the filling into each bell pepper Place the stuffed peppers in the baking dish. Rake until the peppers are tender and the filling is heated through, about 40 minutes.

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