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Rice Stuffed Peppers

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Ingredients
  Bell peppers 4 Medium
  Chopped tomato 2 Cup (32 tbs)
  Uncooked instant rice 2⁄3 Cup (10.67 tbs)
  Chopped onions 1⁄2 Cup (8 tbs) (1 Medium Size)
  Raisins 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Sunflower nuts 2 Tablespoon
  Margarine/Butter 2 Tablespoon, melted
  Salt 3⁄4 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
Directions

1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Arrange in circle in pie plate, 9 x 1 1/4 inches.
2. Mix remaining ingredients except water. Fill each pepper with about 3/4 cup mixture. Spoon 2 tablespoons of the water onto mixture in each pepper.
3. Cover loosely and microwave on high 11 to 14 minutes, rotating pie plate 1/2 turn after 6 minutes, until peppers are crisp-tender.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Pepper
Preparation Time: 
5 Minutes

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