Stuffed Red Bell Peppers

I love, love, love red bell peppers. I often slice them and devour them with hummus. As much as I love them, I don’t have any recipes using them as the  main ingredient. I’ve compiled this one from a recipe my sister gave me (from her boyfriend who does not measure) with the help of a much better of a cook friend and my preferences and trials and errors.

 You will need:
4 or 5 red bell peppers, halved, cored and seeded
1 box of Rice-a-roni Spanish rice
1 can fire roasted tomatoes
2 tbsp butter
1 to 1.5 cups diced veggies
1 cup shredded sharp or medium cheddar cheese
about 1/2 cup shredded mozzarella cheese 
parmesan cheese to sprinkle 
1/2 lb sausage or beef (optional)
Preheat oven t0 350 F. Heat a large saucepan on medium, melt butter, brown rice quickly (just a minute or 2 on medium). Add can of tomatoes, a can full of water  and bring to a boil. Bring boil back down to simmer, add diced veggies and cover. Cover, cook, stirring occasionally  until liquid absorbs and rice is cooked well (20ish minutes). ***{this is when I usually prep the peppers and pan}*** Quickly stir in cheddar cheese. Scoop rice into peppers until full. Don’t over fill. Place peppers in a 9×13 glass pan, sprinkle with mozzarella and parmesan cheese. Bake 20-30 minutes until cheese topping melts well. Let stand 5 minutes before serving.


MMMmmm. DELISH! Enjoy! Note that this is a fairly inexpensive dish- peppers are $1 each, as is the rice-a-roni, tomatoes and cheese. Its also extremely filling… I often eat it with a just salad.


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