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Loading...| 1 cup uncooked white rice | |
| 3 tablespoons olive oil | |
| 1/2 cup chopped onion | |
| 2 cloves garlic , chopped | |
| 1/2 cup chopped celery | |
| salt and pepper to taste | |
| 2 teaspoons chopped fresh parsley | |
| 2 teaspoons dried basil | |
| 2 teaspoons dried oregano | |
| 2 teaspoons dried tarragon | |
| 1 cup chopped tomatoes | |
| 1 cup shredded provolone cheese | |
| 1/4 cup grated Parmesan cheese | |
| 4 green bell peppers | |
| 1 can tomato sauce |
| 1. | Preheat oven to 350 degrees Fahrenheit. |
| 2. | Cook rice according to package instructions. |
| 3. | In a large skillet over medium heat, heat olive oil. Add onion, garlic, and celery and cook until softened. |
| 4. | Add salt, pepper, parsley, basil, oregano, and tarragon to the skillet and cook for 2 minutes. |
| 5. | Add tomatoes, rice, and provolone cheese to the skillet and stir to combine. |
| 6. | Cut off the tops of the bell peppers and remove the seeds and membranes. |
| 7. | Spoon the rice mixture into the peppers and place them in a baking dish. |
| 8. | Pour the tomato sauce over the peppers and top with grated Parmesan cheese. |
| 9. | Bake in the oven for 45-50 minutes or until the peppers are tender. |
Stuffed bell peppers are a flavorful and healthy meal.
This recipe is easy to make and can be customized to your liking.
Leftovers make a great lunch the next day.
Some people may not enjoy the taste of bell peppers.
This recipe takes some time to prepare and cook.
Bell peppers are a good source of vitamin C and antioxidants.
This recipe is low in fat and can be made vegetarian by omitting the cheese or substituting with a plant-based alternative.
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