Savory Stuffed Bell Peppers with Rice and Veggies
Discover a delightful, nutritious dish with these Savory Stuffed Bell Peppers filled with a hearty mixture of rice, vegetables, and flavor-packed herbs. This recipe not only allows for customization with either long grain or brown rice but also encourages the addition of colorful veggies and a touch of tomato sauce for enhanced taste. Perfect for a nutritious weeknight dinner or meal prep, these vibrant bell peppers are as pleasing to the eye as they are to the palate. Serve them warm with melted mozzarella on top and garnish with fresh green onions for a dish that will impress both family and friends. Adapted from the September 2006 issue of Coup de Pouce.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Vegetable oil
2 teaspoons (heat in a saucepan)
Garlic cloves
2 (finely chopped)
Green onions
6 (chopped, reserve some for garnish)
Long grain or brown rice
1 cup
Water
3 cups (divided)
Oregano, ground
2 teaspoons
Tomatoes
1 1/4 cups (seeded and chopped)
Corn kernels
1 cup
Parmesan cheese
1/2 cup (grated)
Salt
1/4 teaspoon
Fresh black pepper
1/2 teaspoon
Red bell peppers
4 (cut in half lengthwise, membranes removed)
Part-skim mozzarella cheese
1/2 cup (grated)
Instructions
1
In a medium saucepan over medium heat, warm the vegetable oil. Add the finely chopped garlic and two-thirds of the green onions, sautéing for about a minute until fragrant.
2
Stir in the rice, cooking for an additional 2 minutes while stirring frequently to toast it slightly.
3
Pour in 2 cups of water and add the ground oregano. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for 20 minutes, or until the rice is fully cooked and water is absorbed.
4
Once the rice is ready, incorporate the chopped tomatoes, corn kernels, grated parmesan cheese, salt, and black pepper. Stir until well combined.
5
Prepare the bell peppers by cutting them in half lengthwise and removing the white membranes. Fill each half with the rice and veggie mixture, packing it in gently.
6
In a large skillet, add the remaining cup of water and place the stuffed bell peppers in the skillet. Cover and cook over medium-low heat for 17 to 20 minutes, or until the peppers are tender. Check the water level occasionally, adding more as needed to prevent sticking.
7
When the peppers are tender, sprinkle grated mozzarella cheese on top of each stuffed pepper. Cover and cook for an additional 2 minutes or until the cheese is melted and bubbly.
8
Remove from heat and garnish with the remaining chopped green onions before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Stuffed Bell Peppers?
Savory Stuffed Bell Peppers are a nutritious dish filled with a mixture of rice, vegetables, and herbs, topped with melted mozzarella cheese.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses rice, vegetables, and cheese without any meat products.
What type of rice should I use?
You can use either long grain rice or brown rice for this recipe.
How many bell peppers are required?
The recipe calls for 4 red bell peppers, which are cut in half lengthwise.
How do I prepare the bell peppers for stuffing?
Cut the peppers in half lengthwise and remove the white membranes before filling.
How much vegetable oil is needed?
You will need 2 teaspoons of vegetable oil to sauté the aromatics.
What aromatics are used in the filling?
The filling uses 2 finely chopped garlic cloves and 6 chopped green onions.
Why should I toast the rice?
Stirring the rice for 2 minutes before adding water helps toast it slightly for better flavor.
How much water is needed to cook the rice?
Two cups of water are used to cook the one cup of rice.
What seasoning is used for the rice?
The rice is seasoned with 2 teaspoons of ground oregano, salt, and fresh black pepper.
How long does the rice need to simmer?
The rice should simmer for 20 minutes or until it is fully cooked and the water is absorbed.
Which vegetables are mixed into the cooked rice?
Seeded and chopped tomatoes and corn kernels are stirred into the cooked rice mixture.
What kind of cheese is in the filling?
One half-cup of grated parmesan cheese is incorporated into the rice and veggie mixture.
How do I cook the peppers once they are stuffed?
Place the stuffed peppers in a large skillet with one cup of water, cover, and cook over medium-low heat.
How long do the peppers take to cook in the skillet?
They take between 17 to 20 minutes to become tender.
What should I do if the water in the skillet evaporates?
Check the water level occasionally and add more as needed to prevent the peppers from sticking.
What is the final topping for the peppers?
The peppers are topped with 1/2 cup of grated part-skim mozzarella cheese.
How do I melt the mozzarella cheese?
Sprinkle the cheese on top of the peppers, cover the skillet, and cook for an additional 2 minutes.
What is the recommended garnish?
Garnish the dish with the remaining chopped green onions before serving.
Can I add tomato sauce to this recipe?
Yes, the description suggests a touch of tomato sauce can be added for enhanced taste.
Is this recipe suitable for meal prep?
Yes, these stuffed peppers are described as perfect for a nutritious weeknight dinner or meal prep.
What is the origin of this recipe?
This recipe was adapted from the September 2006 issue of Coup de Pouce.
How much corn is used in the recipe?
The recipe requires 1 cup of corn kernels.
How much tomato is needed?
You will need 1 1/4 cups of seeded and chopped tomatoes.
Is it necessary to use red bell peppers?
While the recipe specifically lists 4 red bell peppers, you can use any colorful bell peppers.
What is the total amount of water used in the whole recipe?
A total of 3 cups of water are used: 2 cups for the rice and 1 cup for steaming the peppers.
How much salt and pepper should I add?
The recipe calls for 1/4 teaspoon of salt and 1/2 teaspoon of fresh black pepper.
Do I need to bake these in the oven?
No, this recipe is designed to be cooked entirely on the stovetop using a saucepan and a skillet.
Is the mozzarella cheese full-fat?
The recipe specifies using part-skim mozzarella cheese.
How many green onions should be reserved for garnish?
One-third of the 6 chopped green onions should be reserved for the final garnish.