Susie's Stuffies

4.6
(9)

Yummy vegetarian peppers with protein too! Try it with small squash also.

2
2
Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 cup uncooked white rice

  • 3 tablespoons olive oil

  • ½ cup chopped onion

  • 2 cloves garlic, chopped

  • ½ 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

  • ¼ cup grated Parmesan cheese

  • 4 green bell peppers

  • 1 (10 ounce) can tomato sauce

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  3. Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.

  4. In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.

  5. Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.

  6. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

Nutrition Facts (per serving)

488 Calories
22g Fat
57g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 488
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 42%
Cholesterol 28mg 9%
Sodium 773mg 34%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 18g
Vitamin C 109mg 545%
Calcium 403mg 31%
Iron 5mg 25%
Potassium 772mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.