Rice and Vegetable Stuffed Red Peppers, Summer’s here! And that means, lots and lots of vegetables. Most of my favorite Summertime dishes are made with the beautiful seasonal vegetables available from the farmers markets. One of the delicious and fun ways to prepare these vegetables is to use them as vessels for stuffing. Stuffings can include, cheeses, meats, fish, vegetables, grains, rice, pastas and eggs. In today’s recipe, I am stuffing big, beautiful red peppers with a rice, pea and cheese mixture, a vegetarian option. They are easy to make, lovely to look at and fun to serve for a light Summer meal. Rice and Vegetable Stuffed Red Peppers, Let’s Cook!
Rice and Vegetable Stuffed Red Peppers
Beautiful red peppers stuffed with a rice, pea and cheese mixture, a vegetarian option. They are easy to make, lovely to look at and fun to serve for a light Summer meal.
- 4 large Red Peppers, well formed for stuffing
- 1 cup Peas, fresh or frozen
- 1/2 Yellow or green pepper
- 1 cup Yellow onion, finely chopped
- 1 cup Chopped plum tomatoes
- 4 tbls + drizzling Extra virgin olive oil
- 3 cups Long grain rice, cooked al dente
- handful Fresh basil leaves, chopped
- 1/2-3/4 cup Grated imported Parmesan cheese
- handful Fresh flat leaf Italian parsley, chopped
- Salt and fresh ground pepper to taste
- 2 large Garlic cloves finely chopped
Bring a pot of water to boil, add salt and rice, depending on type of rice you are using, boil for 1-2 minutes less than time indicated on the instructions. You will need 3 cups of cooked rice. I cooked 1 1/2 cups of raw rice to yield 3 cups cooked. Drain rice
Carefully cut the tops off of the peppers, they will eventually be the lids for the base. Seed and vein the peppers. Set aside
In a non stick skillet, add the 4 tablespoons of olive oil, the garlic, onion and the chopped yellow or green pepper and peas. Gently cook until the vegetables soften and the onion turns translucent. about 10 minutes. Stir in the chopped tomatoes in the last 3-4 minutes, salt and pepper to taste
In a mixing bowl, add the cooked vegetable mixture, the drained rice and Parmesan cheese. Add the chopped basil and parsley. Mix, adjust salt and pepper
Place the Red Pepper vessels in an oven baking dish, begin to fill with the rice mixture, gently press the mixture into the peppers. Drizzle with olive oil Place the top of the pepper (lid) back on. Cover the peppers with foil
Bake in a 350F, 180C oven for approximately 25-30 minutes.
Try some of these other stuffed vegetable recipes
Cheese and Tomato Stuffed Eggplant