RICE-STUFFED RED PEPPER
Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. "It's a favorite of mine and my husband's," Mary says. "You can use any color bell pepper you want, but red is so pretty."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 473mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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Md sabbir Hossain
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Muhammad Nafay siddiqui
[email protected]I'm on a low-carb diet, but I think I could make this recipe work by using cauliflower rice instead of regular rice.
Robert Frasier
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more vegetables into my diet. This recipe looks like a great way to do that.
Uzair Amin
[email protected]I'm allergic to bell peppers, but this recipe looks so good that I'm thinking about trying it with a different vegetable. Maybe zucchini or eggplant?
Naftali Mwazala
[email protected]This recipe sounds delicious! I love the idea of using different colored peppers. I think it would make a beautiful presentation.
Seidu Evans
[email protected]I'm not sure about the combination of flavors in this recipe, but I'm willing to give it a try. I'll let you know how it turns out!
Nelao Ndapandula
[email protected]This recipe is a great way to use up leftover rice. I also like that it's a one-pot meal, which makes cleanup a breeze.
Sameh eldeep
[email protected]I'm always looking for new stuffed pepper recipes, and this one looks like a winner. I'll be sure to give it a try soon.
Bead Boi
[email protected]This recipe looks amazing! I can't wait to try it. Thanks for sharing!
Muneeb jutt
[email protected]I'm not a big fan of stuffed peppers, but I thought I'd give this recipe a try. I'm glad I did! The peppers were delicious and the filling was really flavorful. I'll definitely be making this again.
Gary Workman
[email protected]This recipe was a disaster. The peppers were undercooked and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Tim Dunbar
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. I think next time I'll use a milder pepper. Otherwise, the recipe was easy to follow and the peppers were cooked perfectly.
Bazigar Janan
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The peppers were so delicious and the filling was perfect. I'll definitely be making this again.
Miracle Nelly
[email protected]This is one of the best stuffed pepper recipes I've ever tried. The rice and vegetable filling is incredibly flavorful, and the peppers are perfectly cooked. I highly recommend this recipe!
Nadira Rhaman Labuni
[email protected]Just tried this recipe and it was a hit! The peppers were perfectly tender and the filling was bursting with flavor. My family loved it, and I'm already planning to make it again next week.
Dominic Ondicho
[email protected]Wow! This stuffed pepper recipe is a total game-changer. The combination of flavors and textures is divine, and the presentation is stunning. I'll definitely be making this again and again!