Rice-Stuffed Peppers
Courtesy of Every Day with Rachael Ray 8 Servings • 25 Min. Prep Time • 35 Min. Cook Time| Ingredients |
|---|
| 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 Minute® 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 |
Directions:
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.
