Red Peppers Stuffed with Rice
Bell peppers are the perfect vessel to stuff with everything from rice and meat to bread. These make-shift cups are stable enough to hold fillings in, but when baked, become sweeter in taste than they already are. This red peppers stuffed with rice recipe uses red bell peppers, which are vibrant in color and sweet. You may enjoy using green bell peppers in your pepper recipes, but their earthier, bitter notes may be too much since family will be enjoying the whole pepper. Red peppers are also beneficial to use, because of their nutritional profile. Red peppers nutrition is very high in vitamins C and A, as well as fiber. Unfortunately, bell peppers have made the Dirty Dozen List for 2016 for containing up to fifteen pesticides. If possible, purchase organic bell peppers. These may be more expensive than peppers produced with the use of pesticides, but they will be a healthier addition to all your easy stuffed pepper recipes.
4 medium sweet red bell peppers
4 teaspoons butter
1/2 cup chopped onion
1 garlic clove, minced
1 cup finely chopped fresh mushrooms
2 cups cooked rice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
1/2 cup grated mozzarella cheese
Preheat the oven to 350F.
Grease and oven proof dish with about 1 Tablespoon olive oil.
Wash the red peppers and cut the tops off. Scoop out the seeds. Set aside while you prepare the stuffing.
Melt the butter in a skillet over medium heat, add the onions and cook 4-5 minutes until translucent. Add the garlic and cook one minute longer.
Add the finely chopped mushrooms and cook a few minutes until tender.
Place the cooked rice into a mixing bowl.
Add the cooked onion/mushroom mixture and stir in.
Stir in the salt,pepper and crumbled feta and mix to combine.
Divide and stuff the red peppers. Divide and sprinkle the grated mozzarella on top. Put the tops onto each one.
Place in the baking pan and place into the preheated oven.
Bake for 30-35 minutes until heated through and lightly browned on tops.
*Note: If it is browning to quickly, just tent with aluminum foil while they are baking.
Remove from the oven and serve.
Nutrition Facts for: Red Peppers Stuffed with Rice From Grandmother's Kitchen
Ingredients: Red bell peppers, butter, onion, garlic clove, mushrooms, rice, salt, pepper, feta cheese, mozzarella cheese.
* The entire recipe has been calculated for 4 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 347, Calories from Fat 135, Total Fat 15.0g 23%, Saturated Fat 9.6g 48%, Cholesterol 51mg 17%, Sodium 830mg 35%, Potassium 398mg 11%, Carbohydrates 39.3g , Sugars 7.5g, Protein 13.8g, Vitamin A 82%, Vitamin C 256%, Calcium 31%, Iron 16%
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