Meals Matter

Cheese and Rice Stuffed Peppers

Contributed By: kaylalavaser
myself

fast only 4 ingrediants

Ingredients

4 Medium green bell peppers

2 cups Cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons Chopped fresh parsley

1/2 teaspoon Salt

1/8 teaspoon Freshly ground pepper

Preparation

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Cook's Notes

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Mexican & Spanish
Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids Love It
Kids can help make it
Make Ahead
Vegetarian
Crock Pot
Meal Type: Entree

Nutrient Information

Calories: 222
Total Fat: not said
Saturated Fat: 4 g
Polyunsaturated Fat: 4 g
Carbohydrates: 31 g
Protein: 12
Vitamin A: not said
Vitamin C: notsaid
Calcium: not said
Sodium: 455
Iron: not said
Fiber: not said