Vegetarian Rice and Cheddar Stuffed Peppers
Cheddar and rice stuffed peppers offer a versatile meal, excellent on their own or customized with added seasonings, vegetables, or meat.
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Instructions
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Start boiling salted water in a large saucepan.
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Halve peppers, remove seeds and membranes, then cook in boiling water for 5 to 10 minutes until tender; drain and reserve 1 1/2 cups of the cooking liquid.
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Combine rice with 1 1/2 cups water and 1/2 teaspoon salt in a medium saucepan, bring to a boil, then cover and simmer on low for 15 to 19 minutes.
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Remove rice from heat, let stand covered for 5 minutes, then fluff with a fork.
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Melt butter in a skillet over medium-low heat, cook onion until translucent, then add 3/4 cup water and cheddar cheese, stirring until smooth.
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Remove cheese mixture from heat, stir in cooked rice, chopped parsley, and season with salt and pepper.
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Pour 1 1/2 cups of the reserved pepper liquid into a deep skillet with a rack, then bring to a simmer.
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Fill each pepper half with the rice mixture, arrange on the rack in the skillet, cover, and simmer for about 15 minutes.