Have-It-Your-Way Rice Stuffed Peppers
source: Tizzy via flickr
I am not posting a recipe for Stuffed Peppers… I’m posting a template. You pick the rice; I’ll tell you what to do with it.
If you don’t already have a good rice recipe, try one of our 15 Rice Quickies. Any one of the recipes included would make a great choice for stuffing peppers.
4 – 6 cups cooked rice, well seasoned ( I use brown rice with sauteed onion, celery, carrot, stewed tomatoes and seasoned with salt, pepper, basil, garlic)
4 peppers, choice of green, yellow, red
oil for frying vegetables
tomato sauce, optional
Preheat oven till 450 degrees.
Lightly oil the bottom of a large non-stick baking pan.
Remove tops of peppers, rinse, and remove seeds. Halve peppers lengthwise.
Place the peppers in the pan and stuff each half pepper with rice filling. Top with tomato sauce, if desired. [I skip the sauce]
Cover with aluminum foil.
Bake in preheated oven till peppers are soft and flavorful, but still retain their shape. This will be 30-40 minutes.
If the rice is dry, add a small amount of water before adding to the peppers, to moisten. Rice will lose moisture while baking, so you don’t want it to start off dry.
Also, many recipes call for precooking the peppers first but I skip this step so that the peppers don’t fall apart while being served.