|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This stuffed peppers recipe is a classic and delicious way to use up leftover rice. Of course, these stuffed peppers are so tasty you'll find yourself cooking rice just to make a batch. Thanks to Michelle Fabio, from the blog Bleeding Espresso, for sharing this great recipe with us. Stuffed peppers are a very versatile recipe and can be made using pork, lamb, or turkey instead of beef.
Cook the rice according to package directions and preheat the oven to 375° F.
Rinse the peppers, cut off the tops, and remove the stem and seeds. If you’re using larger peppers, you can cut them in half and make double the amount of stuffed peppers by using both halves (just be sure to make more stuffing). *Note: The parts of the peppers not used, but are still edible, can be sliced or diced and used for other recipes, or added to the stuffing.
Bring a large pot of water to a boil and carefully drop in the peppers, parboiling them for a few minutes. Remove from water, pat dry, and set aside to cool.
Prepare the stuffing by mixing together the rice, meat, parsley, cheese, and basil in a medium bowl. Sprinkle each pepper shell with salt and then stuff them with the mixture.
Put some tomato sauce in the bottom on a baking dish so the bottom is lightly covered. Arrange the stuffed peppers in the dish. Top the peppers with rest of the sauce and cover dish with foil. Bake for about 45 minutes to an hour, or until the meat is cooked and the peppers are tender.
Let stand about 10 minutes before serving.