VEGETARIAN RICE AND CHEDDAR STUFFED PEPPERS
Steps:
- Gather the ingredients.
- Cut the peppers in half lengthwise. Remove the seeds and membranes while keeping the peppers and stems intact.
- Place the peppers in a large saucepan of salted water .
- Bring to a boil and cook for about 5 to 10 minutes, or until just tender.
- Drain and reserve the cooking liquid.
- In a medium saucepan, combine the rice with 1 1/2 cups of the water and 1/2 teaspoon of kosher salt.
- Place the saucepan over medium-high heat and bring to a boil.
- Reduce the heat to low, cover the pan, and simmer for about 15 to 19 minutes, or until the rice is tender.
- Remove the rice from the heat and let it stand for 5 minutes without removing the cover.
- Fluff with a fork.
- Heat the butter in a skillet over medium-low heat.
- Add the onion and cook until softened and translucent.
- Add the remaining 3/4 cup of water and the cheddar cheese.
- Stir until smooth and well blended.
- Remove from the heat and add the rice. Season to taste with salt and pepper.
- Add the chopped parsley and stir to blend.
- Pour about 1 1/2 cups of the liquid from cooking the peppers into a deep skillet or saute pan. Place a rack in the pan and bring the liquid to a simmer.
- Fill each of the pepper halves with the rice mixture.
- Arrange the filled peppers on the rack.
- Cover the pan and simmer the peppers for about 15 minutes.
Nutrition Facts : Calories 378 kcal, Carbohydrate 20 g, Cholesterol 76 mg, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, Sodium 612 mg, Sugar 3 g, Fat 26 g, ServingSize 4 peppers (4 servings), UnsaturatedFat 0 g
CHEESE AND RICE STUFFED BELL PEPPERS
This recipe is good for a quick dinner during the week or even for company. I found it in the New Family Cookbook for People with Diabetes. Each pepper would be one carb serving (approx. 15 grams).
Provided by Kristen in Chicago
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Slice off the tops of the peppers.
- Wash the peppers and remove the cores and seeds.
- Stand the pepper cups upright in a saucepan containing 1/2.
- cup boiling water.
- Cover tightly and allow to steam for 5 minutes.
- Remove and drain.
- In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
- Divide the mixture and stuff each pepper.
- Stand the peppers in a loaf pan or cupcake tins.
- Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutrition Facts : Calories 194.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 468.2, Carbohydrate 32.8, Fiber 2.4, Sugar 3, Protein 10.2
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
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