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stuffed peppers with rice and cheese

stuffed peppers with rice and cheese

Learn how to make stuffed peppers with rice and cheese with our easy recipe. These hearty bell peppers are filled with a tasty blend of seasoned rice, melted cheese, and savory ingredients, making them perfect for a satisfying family meal or a delightful side dish. Follow our step-by-step instructions for a delicious and comforting dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Side Dish
Ingredients Method

Ingredients
  

  • Rice (uncooked): 200g
  • Water: 540ml (2 1/4 cups, divided)
  • Kosher salt: 3g (1/2 teaspoon), plus more to taste
  • Butter: 28g (2 tablespoons)
  • Finely chopped onion: 75g (about 1/2 cup)
  • Shredded mild cheddar cheese: 200g (about 2 cups)
  • Black pepper: to taste
  • Chopped fresh parsley: 8g (about 2 tablespoons)
  • Large red bell peppers: 4 (approximately 600g total)

Method
 

  1. Prepare the Peppers: Cut the bell peppers in half lengthwise, keeping the stems intact.
  2. Remove seeds and membranes.
  3. Boil the peppers in salted water for 5-10 minutes until just tender.
  4. Drain and reserve the cooking liquid.
  5. Cook the Rice: In a medium saucepan, combine 200g rice with 360ml water and 3g kosher salt.
  6. Bring to a boil over medium-high heat.
  7. Reduce heat, cover, and simmer for 15-19 minutes until rice is tender.
  8. Remove from heat and let stand, covered, for 5 minutes.
  9. Fluff with a fork.
Prepare the Filling:
  1. Melt 28g butter in a skillet over medium-low heat.
  2. Add 75g chopped onion and cook until softened.
  3. Add 180ml water and 200g shredded cheddar cheese.
  4. Stir until smooth and well blended.
  5. Remove from heat and add the cooked rice.
  6. Season with salt and black pepper to taste.
  7. Stir in 8g chopped fresh parsley.
Assemble and Cook:
  1. Pour about 360ml of the reserved pepper cooking liquid into a deep skillet.
  2. Place a rack in the skillet and bring the liquid to a simmer.
  3. Fill each pepper half with the rice mixture.
  4. Arrange filled peppers on the rack.
  5. Cover and simmer for about 15 minutes.
  6. Serve: Carefully remove the peppers from the skillet.
  7. Serve hot and enjoy your Vegetarian Rice and Cheddar Stuffed Peppers!
  8. Note: This recipe serves 4-6 people, depending on portion size.