Rice-Stuffed Red Peppers

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Preparation info

  • Servings:

    6

    (5 if you have super-large red peppers)
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

You could use any pepper for this dish obviously, but I think red peppers have the best flavor when cooked. Most people will cut the stem off the top of the peppers to stuff them, but then it’s hard to get them to stay upright when baking. Instead, slice off the side of each pepper and let them lie naturally on their sides.

Ingredients

  • 6 red peppers
  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • 2 cloves garlic, minced
  • 1 Serrano pepper, minced
  • 2 teaspoons paprika
  • 1 (28-ounce) can diced tomatoes
  • 2 cups cooked rice
  • Salt and pepper
  • 1 cup shredded Pepper jack cheese
  • ½ cup grated Parmesan cheese, garnish
  • Fresh parsley, garnish

    Method

    1. Preheat oven to 350°F.
    2. Sit red peppers upright and slice off one side. Clean out each pepper, removing the guts and seeds. Save the pepper slices for a salad!
    3. In a medium pot, add olive oil over medium heat. Once hot, add the onions, garlic, and Serrano pepper and cook until the veggies are soft, about 5 minutes.
    4. Add paprika and cook for a minute. Then add diced tomatoes and cook the mixture for 10 to 15 minutes, mashing the tomatoes to break them down as it cooks.
    5. Once the tomato sauce thickens slightly, stir in cooked rice and remove the pot from the heat. Be careful not to cook the sauce once you add the cooked rice or the rice will turn to mush.
    6. Season the mixture with salt and pepper and stir in shredded cheese, which should melt from the heat of the sauce. Don’t worry if the mixture looks slightly runny at this point. It will firm up more as it bakes in the peppers.
    7. Once the filling has cooled for a minute or two, spoon some into each pepper, filling each pepper to the top.
    8. Bake peppers on an ungreased baking sheet until the peppers are cooked, but still a bit firm, 30 to 35 minutes.
    9. Remove peppers from oven, garnish with grated Parmesan cheese and fresh parsley, and serve immediately.