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Recipe For Stuffed Bell Peppers With Rice And Cheese

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Stuffed Bell Peppers
Stuffed Bell Peppers from thestayathomechef.com

Description

This recipe for stuffed bell peppers with rice and cheese is a delicious and healthy meal that is perfect for any occasion. These bell peppers are stuffed with a mixture of rice, cheese, and vegetables, making them a nutritious and filling option for lunch or dinner. Whether you're a vegetarian or just looking for a healthy meal, these stuffed bell peppers are a great choice.

Prep Time

The prep time for this recipe is around 20 minutes. You'll need to cook the rice and chop the vegetables before stuffing the peppers.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 6 bell peppers
  • 1 cup of rice
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup of chopped mushrooms
  • 1 cup of chopped spinach
  • 1 cup of shredded cheddar cheese
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Equipment

  • Baking dish
  • Saucepan
  • Frying pan
  • Chopping board
  • Knife

Method

  1. Preheat the oven to 375°F (190°C).
  2. Cook the rice according to the package instructions.
  3. Cut off the tops of the bell peppers and remove the seeds and membranes.
  4. Heat the olive oil in a frying pan over medium heat.
  5. Add the onion and garlic and cook until softened, about 3 minutes.
  6. Add the mushrooms and spinach and cook until the vegetables are tender, about 5 minutes.
  7. In a large mixing bowl, combine the cooked rice, sautéed vegetables, and shredded cheese. Season with salt and pepper to taste.
  8. Stuff the mixture into the bell peppers, making sure to pack it in tightly.
  9. Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
  10. Remove from the oven and serve hot.

Notes

  • You can use any color of bell pepper for this recipe.
  • If you prefer a spicier dish, you can add some red pepper flakes to the sautéed vegetables.
  • Leftover stuffed bell peppers can be stored in the refrigerator for up to 3 days.

Nutrition Info

The nutrition information for this recipe is as follows:
  • Calories: 278
  • Protein: 12g
  • Carbohydrates: 35g
  • Fat: 9g
  • Fiber: 6g

Recipes FAQ

Can I use a different type of cheese?

Yes, you can use any type of cheese that you like. Mozzarella or feta would be good options.

Can I make this recipe ahead of time?

Yes, you can prepare the stuffed peppers ahead of time and store them in the refrigerator until you're ready to bake them.

Can I freeze leftover stuffed peppers?

Yes, you can freeze the leftover stuffed peppers for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.

Recipe Tips

  • Make sure to pack the rice mixture tightly into the bell peppers to prevent them from falling over during baking.
  • You can add some chopped tomatoes to the sautéed vegetables for extra flavor.
  • For a vegan version of this recipe, you can omit the cheese or use a vegan cheese substitute.

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