Rice Stuffed Red Peppers
Who doesn’t love a red bell pepper every once in a while, especially if it’s stuffed with savoury spices, rice, and two different kinds of cheese? This easy recipe for Rice Stuffed Red Peppers makes the ultimate side dish, snack, or lunch box treat, and it will satisfy everyone in your household, including any vegetarians in the house. It serves up to four people, and is full of delicious nutrients like potassium, protein, vitamin A, vitamin C, calcium, iron, and dietary fiber. If you’re trying to get your family members to eat more fruits and vegetables on a daily basis, this delicious vegetarian recipe could really help. When making this stuffed red pepper side dish, you’ll want to start with an organic red bell pepper. Red bell peppers are on the Environment Working Group (EWG)’s “dirty dozen” list for the top 12 fruits and veggies containing pesticides and other harmful chemical content. Fresh organic produce, on the other hand, is grown in chemical-free soil, is non-GMO, and not sprayed with pesticides. For the healthiest possible meals for your family, always go with organic fruits and veggies whenever possible.*
This is a printable recipe.
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.
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Nutrition Facts for: Rice Stuffed Red Peppers From Grandmother's Kitchen
Ingredients: Red bell peppers, butter, onin, garlic clove, mushrooms, rice, salt, pepper, feta cheese, mozzarella cheese.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 4 servings.
* Per Serving:Calories 559, Calories from Fat 138, Total Fat 15.3g 24%, Saturated Fat 9.7g 48%, Cholesterol 51mg 17%, Sodium 833mg 35%, Potassium 465mg 13%, Carbohydrates 85.5g 28%, Dietary Fiber 4.3g 17%, Sugars 7.6g, Protein 17.9g, Vitamin A 82, Vitamin C 256%, Calcium 33%, Iron 30%
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