Susie's Stuffies

Stuffed peppers are a great way to use leftover rice. In this recipe green bell peppers are stuffed with a mixture of rice, celery, onion, herbs and 2 cheeses.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 488 Calories

Ingredients

• 3 tablespoons olive oil
• salt and pepper to taste
• ½ cup chopped onion
• ½ cup chopped celery
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, chopped
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 cup chopped tomatoes
• 2 teaspoons chopped fresh parsley
• 1 cup uncooked white rice
• 4 green bell peppers
• 1 cup shredded provolone cheese
• 2 teaspoons dried tarragon
• 1 (10 ounce) can tomato sauce

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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