Julie's Cheesy Stuffed Peppers

6
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"Filled with rice, these make a great side dish. I like to use all different color peppers. Prep time doesn't include cooking the rice. Can be made ahead, just add to the baking time."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (276 g)
  • Calories 251.8
  • Total Fat - 7.8 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 22.5 mg
  • Sodium - 1829.1 mg
  • Total Carbohydrate - 33.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 5.2 g
  • Protein - 11.4 g
  • Calcium - 380.8 mg
  • Iron - 1.4 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.2 mg

Step 1

Remove tops from bell peppers and remove seeds. Boil peppers in large pan of salted water for 5 minutes.

Step 2

Meanwhile, preheat oven to 350 degrees and grease a baking dish. When peppers are done, remove from water and drain.

Step 3

If rice has been in fridge, heat in microwave til warm. Combine most of cheese, milk and sour cream. Taste and adjust seasonings.

Step 4

Place peppers in dish, fill with rice and top with remaining cheese. Add 1/4" water to baking dish. Bake for 25-30 minutes, or until done.

Tips & Variations


No special items needed.

Related

ImPat

Scaled back for one serve and it made a delicious light lunch. I was slightly confused as to if I was supposed to mix the rice with the cheese mix and then put the lot into the capsicum and sprinkle with extra cheese on top but I put the rice in the bottom and topped with extra cheese and popped in the oven and 20 minutes later cooked to perfection. Cannot get Monterey cheese at the moment so mixed mozzarella and parmesan and used that but after eating I think I will mix the rice and cheese mix together and then place in the capsicum. Thank you Puppitypup made for Alphabet tag game at FF&F.

review by:
(24 Nov 2020)