Recipes Mains No. 44

Stuffed Garden Peppers

Name: Stuffed Garden Peppers
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large bell peppers; 1 cup cooked rice; 7 oz cherry tomatoes, halved; 2 cloves garlic, minced; large handful fresh basil; 2/3 cup parmesan or pecorino, grated; 2 tbsp olive oil; to taste salt and black pepper

Whole peppers filled with a herbed rice and tomato mixture, roasted until soft and caramelized.

Grows from Bell PepperCherry TomatoGarlicBasil

Fig. 01 · Stuffed Garden Peppers Mains

Serves

Prep

20m

Cook

35m

Difficulty

Medium

What you'll need

Ingredients

Serves 4

4 large bell peppers
1 cup cooked rice
7 oz cherry tomatoes, halved
2 cloves garlic, minced
large handful fresh basil
2/3 cup parmesan or pecorino, grated
2 tbsp olive oil
to taste salt and black pepper

How it comes together

Method

Preheat oven to 375°F.
Cut the tops off the peppers and remove seeds. Brush outsides with oil.
Combine rice, tomatoes, garlic, most of the basil and half the cheese. Season well.
Fill the peppers with the mixture. Top with remaining cheese.
Roast 35 minutes until peppers are tender and tops are golden.
Scatter remaining fresh basil before serving.

From the kitchen

Tips

Stand the peppers in a deep baking dish to keep them upright during cooking.

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Recipe name

Stuffed Garden Peppers

Ingredients

Method

Tips

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