Rating: 4 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

Try this easy jasmine rice-stuffed pepper recipe for a delicious home-cooked family meal.

Domenica Marchetti
Recipe by Cooking Light August 2006

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Credit: Howard L. Puckett

Recipe Summary test

Yield:
4 servings (serving size: 2 pepper halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.

  • Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.

Chef's Notes

This recipe calls for green bell peppers, but feel free to use any color you like. Jasmine rice adds fragrance to this dish, but you can substitute basmati or another long-grain rice. Remove the seeds from the jalapeño if you prefer milder flavor. Serve with salad.

Nutrition Facts

312 calories; calories from fat 25%; fat 8.6g; saturated fat 3.6g; mono fat 2.8g; poly fat 0.9g; protein 33.8g; carbohydrates 28.6g; fiber 2.6g; cholesterol 115mg; iron 4.1mg; sodium 994mg; calcium 168mg.
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