Stuffed Bell Peppers

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4

    • About This Recipe

    “Nice served as a lunch dish or as a vegetable with a dinner.”

    Ingredients

  • 2largered peppers( capsicum)
  • 1/2 cupshort-grain rice
  • 1tablespoonolive oil
  • 1red onion, finely chopped
  • 2garlic cloves, crushed
  • 1tomato, chopped
  • 1cupfinely grated cheddar cheese
  • 1/4 cupfinely grated parmesan cheese
  • 1/4 cupchopped fresh basil
  • 1/4 cupchopped parsley
  • salt
  • fresh ground black pepper

    • Directions

  • Preheat oven to 180C degrees.
  • Cut peppers in half lengthways, and remove all the seeds and white membrane.
  • Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
  • Heat the oil in a frying pan and cook onion until soft.
  • Add garlic and cook one more minute.
  • Add onion and garlic to the rice, along with all the remaining ingredients.
  • Mix everything together well, and season with salt and pepper.
  • Spoon the rice mixture into the pepper shells, and place them on an oven tray.
  • Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
  • (Can be made with other coloured peppers).

    • Reviews

  • “these peppers were wonderful. I used less oil and dry basil and parsley and the results were great.thanks for sharing this recipe.Annie Spring”

  • “This is a great veggie twist on stuffed peppers.I am making them again tonight, I also add 1/2 can of black beans in with the mixture.A great way to sneak in some fiber!”

  • “Wonderful! I used bulgar and amaranth instead of brown rice and had to use canned tomato and dried basil (all i had) but it still cam out WONDERFULLY. What a great vegetarian side-dish. With the amaranth it even had a good amount of protein and i love that you can control the fat content just by being picky with the cheese. A great healthy, versatile recipe-thanks so much for sharing!”

  • “I was looking for something to do with 2 red peppers that somehow found their way through a week of recipes without being used. I made this recipe basically as is, except I used medium grain rice, minced garlic, canned diced tomato, Grana Padano grated cheese and dried herbs. (it’s Sunday and I like foodball so what I have on hand is what gets used!) and I did double the stuffing ingredients because we like a stuffing! This recipe wasa winner. My hubby loved it. The best part is we have 2 halves for dinner tomorrow!”

  • “These were ok, but I agree with one of the other reviews in that it needs more pizzaz. I thought these would taste as good as they look,but they were a little bland (I followed the recipe exactly).”

  • “A delightful side for supper last night! I used fresh parsley but had to use dried basil and added a tablespoon of Hot garlic, ginger and chili mix which added a little kick and used brown rice. Followed the recipe other than above and was delighted with the results! Loved that the peppers were still a little crunchy.I will be using this one again, we loved them, thanks for posting Evie!!”

  • “I loved this recipe. I did make some alterations to it though. I left out the olive oil. I added crisp diced bacon and some of the fat from that and a shallot instead of the onion. I also cooked the rice in beef broth and it was very nice. I will make this one again often. Thanks,Fastgrey”

  • “Expected much more flavor.Wasn’t bad at all, but just not great.Also, the picture shown here looks MUCH cheesier than my peppers did.Maybe they added some extra, or maybe I added too little… whichever way, my stuffing looked like rice, with a little cheese to bond it. “

  • “I made these peppers last weekend and I’d say they’re okay.I would add meat to it though or something to give it a little more pizazz.Thank you for posting.”

  • “Used three cloves of garlic instead of two.Will use more tomato next time (used 1 and 1/2 small tomatoes).Also used long-grain brown rice, cooked 20 minutes.”

  • “a very good dish to add to our vegetarian repository. i had to use only basil since i was out of parsley, but this was only a minor modification. i topped it off with some extra grated cheddar and it made a such a filling side dish that we only just pecked on the main dish for dinner. “

  • “It was a pleasent enough tasting recipe. I used fresh parsley but didnt have any basil so I added dried oregano,instead of the cheeses in the recipe i added mozzerella and feta,I sprinkled some golden rasins and pitted green olives. It was a nice blend of flavours. I added the left over rice to the pan and cooked it with the peppers. Cooked the peppers for 30 mins I would have prefered softer peppers, longer cooking time.Thank you for the recipe”

  • “An easy dish to assemble.It makes a good side dish or a vegetarian entree.I sprinkled a little frozen corn with olive oil and put on the pan to roast while the peppers were baking. I served the peppers as an entree on a bed of roasted corn with salad and garlic bread.Evie* thank you for sharing your recipe for not only a delicious dish, but also one that makes a beautiful presentation!”

  • “Very tasty peppers.I didn’t have fresh Basil nor parsleyand cut the recipe back to 1 pepper. Baked for 20 minutes – stuffing heated through and the peppers still had a crunch. If they were this good with dried basil & parsley I can only imagine how wonderful they will be with fresh!Thanks for an attractive tasty recipe Evie*”

  • “I never tried this type of recipe before, andwhen I did, all my guests left them on their plates! I followed the recipe just as it is…maybe it’s just because it’s not a big food out our way! Thanks for posting it though!”

  • “Very good!They are so easy to put together and very tasty!I too had to use dry herbs, but it still tasted wonderful!Thanks for posting!”

  • “I made this for a vegetarian friend who came over for dinner last week. I left off the cheese and added black beans like another reviewer suggested. Also, instead of a fresh tomato I used canned pureed tomato which I used in the filling and also a little in the pan when I cooked the peppers. She loved them and they looked beautiful. Thanks!”

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