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.
Total Time
1hr 30min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
6
Ingredients
•
6
Large
Tomatoes
, washed
•
6
Red Bell Peppers
, washed
•
1
oz
Olive Oil
•
1
Large
Onion
, finely diced
•
2
cloves
Garlic
, finely chopped
•
1/2
cup
White Rice
, room temperature
•
1
cup
Mature Cheddar Cheese
, grated
•
8
tsp
Pine Nuts
•
5
tsp
Currants
•
1
Tbsp
Chopped
Fresh Cilantro Leaves
•
1
Tbsp
Chopped
Fresh Parsley
•
as needed
Salt
•
as needed
Cayenne Pepper
•
1
pinch
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 200 degrees C (400 degrees F) steam bake.
2.
Dry Tomatoes (6) and Red Bell Peppers (6). Cut off tops and reserve.
3.
Use a spoon to scoop out seeds and membrane from red bell pepper and tomatoes, discard.
4.
Put red bell peppers on a baking tray and bake for 15 minutes or until tender.
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.
6.
Add the cooked White Rice (1/2 cup), Mature Cheddar Cheese (1 cup), Pine Nuts (8 tsp), Currants (5 tsp), Fresh Cilantro Leaves (1 Tbsp), Fresh Parsley (1 Tbsp), Salt (as needed), Cayenne Pepper (as needed) and Ground Black Pepper (1 pinch) to the bowl with cooled onions and garlic. Stir until ingredients are well combined.
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.
8.
Put the baking tray into shelve 2 (middle of the oven) for 30 minutes.
9.
Serve warm.
Nutrition Per Serving
CALORIES
260
FAT
14.0 g
PROTEIN
8.3 g
CARBS
27.7 g
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