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Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice & Cheddar)

Name: Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice & Cheddar)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 sb Long-grain rice; 1 tk Salt; 3 yk Butter; 1 yk Margarine (optional, used with butter); 0.5 sb Finely chopped onion; 0.5 sb Finely chopped celery; 0.25 sb Sunflower seeds; 2 yk Chopped parsley; 0.25 sb Beaten egg (about 1 large egg); 1 tk Dried oregano; 1 tk Black pepper; 0.5 sb Shredded sharp cheddar cheese; 4 adet Red bell peppers

Vegetarian baked stuffed red bell peppers recipe: The rice filling is cooked with onion, celery, sunflower seeds, parsley, and dried oregano, then held together with egg and sharp cheddar cheese. You’ll stuff the peppers and bake them in about 20 minutes. Keep the mix warm—not hot—before adding the egg so it blends in smoothly.

İyi Bir YemekCommunity Writer

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Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice & Cheddar)

Editorial Kitchen Archive

Prep10 min

Cook20 min

DifficultyMedium

ServingsServes 4

Energy-

Ingredients

Scale:4servings

1. For the filling

Long-grain rice

Salt

Butter

Margarine (optional, used with butter)

Finely chopped onion

Finely chopped celery

Sunflower seeds

Chopped parsley

Beaten egg (about 1 large egg)

Dried oregano

Black pepper

Shredded sharp cheddar cheese

2. For stuffing

Red bell peppers

Step-by-Step Method

6-step method

Preheat and prep the peppers

Heat the oven to 375°F (190°C). Cut the tops off the peppers and remove seeds. Trim the bottoms just a little so they stand up—don’t cut too much.

Sauté the aromatics

Melt the butter (and margarine if using) in a skillet. Add onion and celery and cook for about 3–4 minutes, stirring, until slightly softened.

Toast the rice and season

Stir in the rice, salt, black pepper, and dried oregano. Cook for 1–2 minutes so the grains get coated and smell lightly nutty.

Finish the filling

Turn off the heat. Mix in sunflower seeds and parsley. Let the mixture cool for a minute, then stir in the beaten egg and cheddar so the egg doesn’t scramble.

Stuff the peppers

Spoon the filling into the peppers. Leave a little space at the top since rice can expand slightly as it cooks. Add the pepper tops back on if you like.

Bake

Set peppers in a baking dish and bake for 20 minutes, until the peppers are tender but still hold their shape. Rest 3–5 minutes before serving.

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