Rice Stuffed Bell Peppers

Rice Stuffed Bell Peppers Recipe

Rice Stuffed Bell Peppers

Rice Stuffed Bell Peppers

My all time favorite summertime dish : rice stuffed bell peppers .The best part about this dish, is that it’s super easy to make, tastes absolutely delicious hot or cold, the same or the next day. I even freeze these for weeks .

These rice stuffed bell peppers are a great vegetarian / vegan or just as a healthy dish, so please add this to your recipe book and enjoy!

Rice Stuffed Bell Peppers

Ingredients

Rice Stuffed Bell Peppers

1 1/2 cups of washed, rinsed rice ( I use jasmine rice, but other kinds will work as well)

1 medium size brown onion, finely chopped

4-5 tbs olive oil, and some extra to drizzle the pan

300 grams tomato sauce (or 2 large fresh tomatoes, finely chopped)

1 tbs red pepper paste

3 tbs salsa, plus extra to spread on the bottom of the baking pan

Salt – pepper to taste

2 tbs dry basil ( or any dry greens such as dill, oregano or parsley, you can also use fresh greens to your preference )

6-8 Large bell peppers ( or 12-15 medium sized peppers)

Rice Stuffed Bell Peppers

Directions

Sautée chopped onions until tender and golden color

Add tomato sauce, red pepper paste, salsa,dry greens, salt and peppers

Mix and cook for a minute

Add the rice, cover and cook on medium heat for 5-7 minutes,stir occasionally to avoid sticking

While the rice is cooking, start cleaning and deseeding the peppers

Allow the rice to cool a few minutes before stuffing

At this point a you can preheat the oven to 400°F/ 180°C

Prepare the baking pan or regular cooking pan ( I use 9″x13″, but choose bigger one if making this with large bell peppers)

Drizzle the pan with 2-3 tbs olive oil and 2-3 tbs salsa or tomato sauce

Place the stuffed peppers in the pan, pour some boiling water until half of the pan is filled

Sprinkle with 1-2 tsp salt

Cover with aluminum foil , punch a few holes on the foil

Bake 35-40 minutes or until the rice is fully cooked

Allow the dish the sit 10-15 minutes before serving

Rice Stuffed Bell Peppers

 

*Notes

This dish can be served both hot or cold, and it also freezes very well up to 3-4 weeks

Rice Stuffed Bell Peppers

 

Posted in Appetizers.

heghineh

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