1. Home
  2. Recipes
  3. Stuffed Peppers

Stuffed Peppers

Ingredients

  • 6 to 8 sweet bell peppers
  • 1 cup long-grain rice
  • 1 1/2 cups chicken broth
  • 4 tbsp olive oil
  • 1 medium zucchini, diced
  • 1 medium onion, peeled and diced
  • 2 tbsp fresh breadcrumbs
  • 1 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 2/3 cup grated Pecorino Romano Cheese

Directions

  1. Wash and dry the peppers. Cut ¼ off the stem ends and reserve
  2. In a saucepan, boil the rice in the chicken broth until cooked, about 10 to 12 minutes. Drain the rice well and place in a bowl.
  3. In a skillet, heat 2 tablespoons of the olive oil, add the zucchini and onion, and sauté until the vegetables are soft, about 5 minutes. Transfer the mixture to the bowl. Add the remaining ingredients and combine well.
  4. Stuff the peppers with some of the mixture but do not overpack them.
  5. Preheat the oven to 350 F.
  6. Brush a 13- x 9-inch baking pan with 1 teaspoon of the olive oil Arrange the peppers in a single layer the baking pan and replace the stem ends. Drizzle the remaining oil over the top of the peppers.
  7. Cover the dish with foil and bake for 25 minutes, or until the peppers are hot.
  8. Remove the foil, bake an additional 5 minutes, then serve warm.
Print This Recipe

Comments

No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.