Cookstr.com

Stuffed Red Peppers

Updated February 23, 2016

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

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time1 min

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationhealthy, low-fat, peanut free, tree nut free, vegetarian

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, savory

Type of Dishvegetable

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

Instructions

  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.

  4. 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.

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