RCI-VG.005.0240.001
Stuffed peppers
Makes 6 Servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Wash the green bell peppers, slice off the tops, and carefully remove the seeds and membranes to create hollow shells. Lightly salt the inside of each pepper and set aside.
5 minutes
2
Dice the onion and tomatoes into small pieces. Combine them in a bowl with the uncooked rice, salt, and any desired herbs such as parsley or oregano, mixing well to form the filling.
5 minutes
3
Spoon the rice and vegetable filling into each hollowed pepper, packing lightly and leaving a small space at the top to allow the rice to expand during cooking.
3 minutes
4
Stand the stuffed peppers upright in a deep pot or Dutch oven. Pour the water around the base of the peppers until it reaches about halfway up their sides.
2 minutes
5
Bring the water to a boil over medium-high heat, then reduce the heat to low and cover the pot with a tight-fitting lid.
5 minutes
6
Simmer the stuffed peppers over low heat until the rice is fully cooked and the peppers are tender but still holding their shape. Check occasionally and add a small amount of water if the pot becomes dry.
40 minutes
7
Carefully remove the stuffed peppers from the pot using tongs or a slotted spoon. Ladle the flavorful broth that has formed around the peppers into serving bowls alongside the peppers.
2 minutes