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RECIPE
14 INGREDIENTS 9 STEPS 1hr 30min

Filled Capsicums and Tomatoes

Simple, easy, and super tasty bell peppers and tomatoes stuffed with cheesy rice mix. This Vegetarian Stuffed Peppers Recipe is great for a light vegetarian-friendly meal, as a delicious side to your main dish, or as an appetizer.
Filled Capsicums and Tomatoes Recipe | SideChef
Simple, easy, and super tasty bell peppers and tomatoes stuffed with cheesy rice mix. This Vegetarian Stuffed Peppers Recipe is great for a light vegetarian-friendly meal, as a delicious side to your main dish, or as an appetizer.
Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
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Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
1hr 30min
Total Time
$3.11
Cost Per Serving

Ingredients

Servings
6
US / METRIC
6
Large Tomatoes , washed
1 oz
plus extra to drizzle
1
Large Onion , finely diced
2 cloves
Garlic , finely chopped
1 2/3 cups
Cooked White Rice , room temperature
1 cup
Mature Cheddar Cheese , grated
2 1/2 Tbsp
Pine Nuts
1 1/2 Tbsp
Currants
1 Tbsp
Chopped Fresh Cilantro Leaves
1 Tbsp
1/4 tsp
1/8 tsp
Cayenne Pepper
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
389
FAT
13.9 g
PROTEIN
11.2 g
CARBS
54.7 g

Cooking Instructions

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Step 1
Preheat oven to 200 degrees C (400 degrees F) steam bake.
Step 2
Dry Tomatoes (6) and Red Bell Peppers (6) . Cut off tops and reserve.
Step 3
Use a spoon to scoop out seeds and membrane from red bell pepper and tomatoes, discard.
Step 4
Put red bell peppers on a baking tray and bake for 15 minutes or until tender.
Step 5
Meanwhile, put Olive Oil (1 oz) in a large frying pan. Add Onion (1) and Garlic (2 cloves) , and cook, stirring over medium heat until soft, transfer to a large heatproof bowl to cool down.
Step 6
Add White Rice (1 2/3 cups) , Mature Cheddar Cheese (1 cup) , Pine Nuts (2 1/2 Tbsp) , Currants (1 1/2 Tbsp) , Fresh Cilantro Leaves (1 Tbsp) , Fresh Parsley (1 Tbsp) , Salt (1/4 tsp) , Cayenne Pepper (1/8 tsp) and Ground Black Pepper (1 pinch) to the bowl with cooled onions and garlic. Stir until ingredients are well combined.
Step 7
Line a large baking tray with baking paper. Place tomatoes and capsicums on the tray and fill with rice filling, being careful not to overfill. Place tops back on (use a skewer to hold in place if necessary). Drizzle extra olive oil over the top of tomatoes and capsicums.
Step 8
Put the baking tray into shelve 2 (middle of the oven) for 30 minutes.
Step 9
Serve warm.
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Nutrition Per Serving
Calories
389
% Daily Value*
Fat
13.9 g
18%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
14.2 mg
5%
Carbohydrates
54.7 g
20%
Fiber
4.3 g
15%
Sugars
8.1 g
--
Protein
11.2 g
22%
Sodium
262.4 mg
11%
Vitamin D
--
--
Calcium
182.2 mg
14%
Iron
3.4 mg
19%
Potassium
510.7 mg
11%
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