Peppers Stuffed With Rice And Cheese Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Sweet red peppers4 Large
 Uncooked rice1 Cup (16 tbs)
 Onion1 , minced
 Butter/Margarine2 Tablespoon
 Water3⁄4 Cup (12 tbs)
 American cheese1⁄2 Pound
 Chopped parsley2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 490 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 15.1 g75.3%

Trans Fat 0 g

Cholesterol 69.4 mg

Sodium 119.8 mg5%

Total Carbohydrates 50 g16.8%

Dietary Fiber 4.5 g18.2%

Sugars 7.1 g

Protein 19 g37.4%

Vitamin A 106.4% Vitamin C 289.9%

Calcium 39.9% Iron 13.1%

*Based on a 2000 Calorie diet

Directions

Select large peppers.
Cut into halves and remove seeds.
Put in boiling water and cook for 5 minutes.
Drain, reserving liquid.
Cook rice in boiling salted water until tender; drain.
Cook onion in butter.
Add water and cheese; stir until melted and blended.
Stir in rice; season with salt and pepper to taste.
Add parsley.
Fill pepper halves.
Put on rack in skillet or kettle with 1 1/2 cups reserved pepper liquid; cover and simmer for about 15 minutes.
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