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Stuffed Peppers With Rice and Cheese


Sweet red bell peppers are stuffed with a rice and cheese mixture.


  • 4 large red bell peppers
  • 1 cup uncooked rice
  • 1/2 cup finely chopped onion
  • 2 tablespoon butter
  • 3/4 cup water
  • 8 ounces shredded mild Cheddar cheese
  • salt and pepper
  • 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley


Cut peppers lengthwise into halves and remove seeds and membranes. Place peppers in a large saucepan of boiling water; cook for about 5 minutes. Drain, reserve liquid. Cook rice according to package directions. In a skillet, cook onions in butter. Add water and cheese; stir until melted and blended. Stir in rice; season with salt and pepper to taste. Add parsley. Fill pepper halves. Put on a rack in skillet or large kettle with about 1 1/2 cups of cooking liquid in the bottom of the pan. Cover and simmer for about 15 minutes.
Serves 4.


More Stuffed Peppers
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Chicken Stuffed Peppers
Stuffed Red Bell Peppers
Stuffed Peppers with Ham and Rice
Creole Stuffed Peppers
Ness's Stuffed Green Peppers
Crockpot Stuffed Peppers With Rice and Beans
Mama's Cajun Stuffed Bell Peppers

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