Stuffed Peppers
Published: Saturday, December 31, 2022
Stuffed peppers are a classic comfort food dish that is simple to make and always a crowd pleaser.
Stuffed peppers have been a staple in my family for as long as I can remember. I remember my mom making them for us when we were kids and it was always a treat. Whenever I make them now, I'm reminded of the cozy dinners we would have around the table, talking and laughing while the peppers were baking in the oven. It's a dish that always brings back fond memories and I'm sure it will do the same for you.
Recipe
Serves
3
Prep Time
20 Mins
Cook Time
1 Hour
Difficulty
5 / 5
Ingredients
- 3 bell peppers, any color (about 500g)
- 1/2 cup (125ml) uncooked white rice
- 1/2 cup (125ml) diced onion
- 1/2 cup (125ml) diced celery
- 1/2 cup (125ml) diced carrots
- 1/2 teaspoon (2.5ml) garlic powder
- 1/2 teaspoon (2.5ml) dried oregano
- 1/4 teaspoon (1.25ml) dried thyme
- 1/4 teaspoon (1.25ml) salt
- 1/4 teaspoon (1.25ml) freshly ground black pepper
- 1/2 cup (125ml) tomato sauce
- 1/2 cup (125ml) shredded cheese, any variety
Cooking Instructions
- Preheat oven to 375?F (190?C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a medium saucepan, bring 1 cup (250ml) of water to a boil. Add the rice, reduce the heat to low, cover and simmer for 15 minutes.
- In a large skillet, heat the oil over medium heat. Add the onion, celery, carrots, garlic powder, oregano, thyme, salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- Add the cooked rice, tomato sauce and 1/4 cup (60ml) of the cheese to the skillet and mix until combined.
- Fill the bell peppers with the rice mixture and place in a baking dish. Top each pepper with the remaining cheese.
- Bake for 30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve hot.
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