Jasmine Rice Stuffed Peppers Recipes

JASMINE RICE-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°.
• Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
• Heat olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
• Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese (I always add more); bake 3 minutes or until cheese melts (after this step I usually turn the oven to broil and watch carefully until the tops are browned and bubbly to my liking).