Baked Rice with Peppers

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.9
  • Total Fat: 7.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 526.5 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.2 g

View full nutritional breakdown of Baked Rice with Peppers calories by ingredient
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This dish can be prepared ahead of time (up to Step 2 ) and refrigerated until 1 hour before serving. This dish can be prepared ahead of time (up to Step 2 ) and refrigerated until 1 hour before serving.
Number of Servings: 8


    1 small onion, chopped
    3 tablespoons extra virgin olive oil
    1 cup long-grain rice
    2 cups vegetable broth
    1 cup dry white wine
    2 medium hot peppers, such as jalapenos, seeded and finely chopped
    3/4 tsp salt
    2 small bell peppers, preferably 1 red and 1 green, cut into 1/4-inch dice (about 1/2 cup)
    1 celery rib, cut into 1/4-inch dice (about 1/2 cup)
    1 1/2 cups (12 oz) non fat sour cream
    2 1/2 oz Gruyere cheese, shredded (about 1/2 cup)
    2 1/2 oz. Kraft Free fat free shredded Cheddar Cheese (about 1/2 cup)
    2 1/2 oz. part skim mozzarella cheese, shredded (about 1/2 cup)


1. Preheat the oven to 350 degrees. In a medium ovenproof skillet, saute the onion in the olive oil over med-high heat until soft but not brown, about 3 minutes. Add the rice and stir until coated with the olive oil. Stir in the broth, wine, hot peppers and salt. Bring to a boil, cover and place in the oven. Bake for 15 to 20 minutes, or until all the liquid has been absorbed. Remove from the oven.

2. Transfer the rice to a large bowl. Stir in the bell peppers, celery, sour cream, the cheeses and transfer the mixture to a 2-quart baking dish sprayed with non stick cooking spray. If preparing the rice ahead, cover the dish tightly and refrigerate until about 50 minutes before serving.

3. Increase the oven temperature to 400 degrees. Bake the rice, uncovered, for 20 minutes, or until lightly browned on top. If the rice has been prepared through Step 2 and refrigerated, bake it at 300 degrees for 30 minutes and then at 400 degrees for 10 minutes.

Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RDASKALOS.

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