Julie's Cheesy Stuffed Peppers
Recipe: #15557
November 03, 2014
Categories: Side Dishes, Cheese, Monterey Jack, Rice, White Rice, Peppers, Birthday, Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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