Stuffed Red Peppers
Use rice and herbs as the stuffing in place of meat.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time1 min
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationhealthy, low-fat, peanut free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, savory
Type of Dishvegetable
- 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
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.
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.
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.
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