Baked Stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium red bell peppersWhite rice, 1 cup uncoocked, aprx 3 cups cooked1 med-large onion, chopped (aprx 1 cup)2 tablespoons olive oil or grilling fat of choice2 large eggs1/4 cup dried or 1/2 cup fresh chopped parsley1 tsp each dried basil & oreganoBlack pepper to tasteSalt to taste1/2 cup shredded cheese (rec cheddar)Optional: Chili powder to taste
Makes 4 servings of 1/2 pepper each
Preheat oven to 350 F
Start cooking your rice per instructions on package
Cut bell peppers in half lengthwise, remove stem and seeds. Place in pot with 1" lightly salted boiling water. Cook for 5 mins, then drain and rinse. Set aside.
In a skillet, grill the chopped onions in the olive oil until lightly browned.
When rice is cooked, combine in a bowl or the rice pot the following ingredients: Rice, cooked onions, all herbs and spices, half of cheese, and both eggs. Beat eggs into rice and mix well.
Divide rice mixture into 4 portions, and spoon each portion into one half of the boiled peppers. Arrange pepper halves in an oven safe baking dish. Top peppers with remaining cheese, and pour aprx 1/4 inch of water into dish to prevent peppers burning or sticking to pan.
Place pan into preheated oven and cook for aprx 30 mins at 350 F, or until cheese on top begins to crisp and turn lightly brown. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SUZISUZISUZI.
Preheat oven to 350 F
Start cooking your rice per instructions on package
Cut bell peppers in half lengthwise, remove stem and seeds. Place in pot with 1" lightly salted boiling water. Cook for 5 mins, then drain and rinse. Set aside.
In a skillet, grill the chopped onions in the olive oil until lightly browned.
When rice is cooked, combine in a bowl or the rice pot the following ingredients: Rice, cooked onions, all herbs and spices, half of cheese, and both eggs. Beat eggs into rice and mix well.
Divide rice mixture into 4 portions, and spoon each portion into one half of the boiled peppers. Arrange pepper halves in an oven safe baking dish. Top peppers with remaining cheese, and pour aprx 1/4 inch of water into dish to prevent peppers burning or sticking to pan.
Place pan into preheated oven and cook for aprx 30 mins at 350 F, or until cheese on top begins to crisp and turn lightly brown. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SUZISUZISUZI.
Nutritional Info Amount Per Serving
- Calories: 341.3
- Total Fat: 14.4 g
- Cholesterol: 118.8 mg
- Sodium: 127.5 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 2.8 g
- Protein: 10.5 g
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