Name: Rice-Stuffed Red Peppers
Prep time: 20 min
Total time: 1 h
Yield: Servings: 6 (5 if you have super-large red peppers)
Cuisine: United States
Ingredients: 2 cloves garlic, minced; 2 tablespoons olive oil; 1 (28-ounce) can diced tomatoes; 6 red peppers; 2 teaspoons paprika; 1 Serrano pepper, minced; 2 cups cooked rice; Fresh parsley, garnish; Salt and pepper; 1 cup shredded Pepper jack cheese; 1 cup diced white onion; ½ cup grated Parmesan cheese, garnish

Preparation info

Servings:
6
(5 if you have super-large red peppers)

Difficulty
Easy
Ready in
1 hr

Appears in

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

Method

Preheat oven to 350°F.
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!
In a medium pot, add olive oil over medium heat. Once hot, add the onions, garlic, and

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Rice-Stuffed Red Peppers

Ingredients

Method

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