Rice-Stuffed Peppers
Courtesy of Every Day with Rachael Ray
Servings: 8
Prep Time: 25 Min.
Cook Time: 35 Min.
Prep Time: 25 Min.
Cook Time: 35 Min.
What you need:
* 1/2 c. extra virgin olive oil
* 1 small chopped onion
* 1 1/2 c. cherry tomatoes
* 2 tsp. paprika
* salt
* 2 cloves chopped garlic
* 2 1/2 c. cooked MinuteŽ White Rice
* 1 1/4 c. Parmesan cheese, grated
* 1/3 c. chopped flat-leaf parsley
* 8 cored and seeded bell peppers halves
* 1/4 c. water
* 1 small chopped onion
* 1 1/2 c. cherry tomatoes
* 2 tsp. paprika
* salt
* 2 cloves chopped garlic
* 2 1/2 c. cooked MinuteŽ White Rice
* 1 1/4 c. Parmesan cheese, grated
* 1/3 c. chopped flat-leaf parsley
* 8 cored and seeded bell peppers halves
* 1/4 c. water
What to do:
1. Preheat the oven to 375°. In a large nonstick skillet, heat 1/4 c. extra-virgin olive oil over medium heat. Add 1 small chopped onion and cook until soft, 6 to 8 min.
2. Increase the heat to medium-high and add 1 c. cherry tomatoes, and 2 tsp. paprika; season with salt and pepper. Cook until the tomato skins burst, about 5 min. Add 2 cloves chopped garlic and cook for 1 min. more. Remove from the heat. Add 1/2 c. quartered cherry tomatoes, 2 1/2 c. cooked white rice, 1 c. grated parmesan cheese, and 1/3 c. chopped flat-leaf parsley.
3. Salt the cavities of 8 cored and seeded bell pepper halves, then mound in the rice mixture. Arrange the peppers in a single layer in a baking dish and drizzle with a little more extra-virgin olive oil. Sprinkle 1/4 c. grated parmesan on top. Pour 1/4 c. water into the dish, and cover. Bake until the peppers are soft, about 30 min., then uncover and broil until the cheese is golden, about 5 min.
2. Increase the heat to medium-high and add 1 c. cherry tomatoes, and 2 tsp. paprika; season with salt and pepper. Cook until the tomato skins burst, about 5 min. Add 2 cloves chopped garlic and cook for 1 min. more. Remove from the heat. Add 1/2 c. quartered cherry tomatoes, 2 1/2 c. cooked white rice, 1 c. grated parmesan cheese, and 1/3 c. chopped flat-leaf parsley.
3. Salt the cavities of 8 cored and seeded bell pepper halves, then mound in the rice mixture. Arrange the peppers in a single layer in a baking dish and drizzle with a little more extra-virgin olive oil. Sprinkle 1/4 c. grated parmesan on top. Pour 1/4 c. water into the dish, and cover. Bake until the peppers are soft, about 30 min., then uncover and broil until the cheese is golden, about 5 min.