Rice Stuffed Peppers Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Bell peppers | 4 Medium | |
| Tomato | 2 Cup (16 tbs), chopped | |
| Uncooked instant rice | 2/3 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons sunflower nuts | ||
| Butter margarine | 2 Tablespoon, melted | |
| Salt | 3/4 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Arrange in circle in pie plate, 9 x 1 1/4 inches.
2. Mix remaining ingredients except water. Fill each pepper with about 3/4 cup mixture. Spoon 2 tablespoons of the water onto mixture in each pepper.
3. Cover loosely and microwave on high 11 to 14 minutes, rotating pie plate 1/2 turn after 6 minutes, until peppers are crisp-tender.
2. Mix remaining ingredients except water. Fill each pepper with about 3/4 cup mixture. Spoon 2 tablespoons of the water onto mixture in each pepper.
3. Cover loosely and microwave on high 11 to 14 minutes, rotating pie plate 1/2 turn after 6 minutes, until peppers are crisp-tender.
Chef
