← Back to Search Results
baking
Stuffed Red Peppers

Photo by:
Comments: 0
 

Recipe

Use rice and herbs as the stuffing in place of meat.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 1¼ Hrs

Ingredients

  • 4 red bell peppers
  • ½ 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

Directions

 

1. Cut the top off each pepper. Scoop out the seeds. Boil the rice in salted water for about 20 minutes, or until tender, then drain. Stir the herbs and lemon juice into the rice and season with salt and pepper.

2. Preheat the oven 325°F (160°C). Bring a large saucepan of salted water to a boil. Add the peppers, and cook for 2–3 minutes. Drain well and stand the peppers in an oiled baking dish.

3. Fill each pepper with the rice mixture. Place the tops on and drizzle with oil. Pour the stock into the dish. Cover with foil, and bake for 1 hour, or until tender. Serve hot, with the cheese on the side.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Parmesan, for serving.

110kcal (5%)
22mg (2%)
99mg (166%)
28mcg RAE (1%)
248mg
19mg
3g
3g
2g
24g
0mg (0%)
296mg (12%)
0g (1%)
0g (1%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
food-to-live-by Food to Live By
by Myra Goodman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?