Go Back
–+ servings
Baked stuffed pepper on a blue plate
Print Recipe
No ratings yet

Easy Stuffed Peppers

These Easy Stuffed Peppers are filled with rice, cheese and a spicy thyme tomato sauce that makes this delicious dish a meal in itself. 
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 2 savings
Calories: 383kcal
Author: Pam - Two Cups of Health

Ingredients

  • 1/2 Cup Jasmine rice
  • 1 Cup Water
  • 1/4 Tsp Sea salt
  • 2 Red Peppers
  • 1 8 oz can Tomato sauce
  • 1/2 Tsp Thyme
  • 1 Tbsp Worcestershire sauce
  • 3/4 Cup Cheddar cheese, grated

Instructions

  • Preheat oven to 375 degrees F
  • Add water to pot and bring to a boil over high heat. Add salt and rice and reduce heat to medium low. Simmer for 18 minutes until water is absorbed.
  • Mix tomato sauce, thyme and Worcestershire sauce together in a small bowl.
  • Trim tops of peppers and remove seeds inside.  Slightly trim pepper bottoms to stand so they can stand up straight.  Add pepper shells to lightly oiled baking dish.
  • When rice is cooked, add to medium bowl.  Add half of the tomato sauce mixture to the rice along with 1/2 cup of the grated Cheddar cheese.  Combine well and add rice mixture to the hollowed out peppers.
  • Top each pepper with remaining tomato sauce mixture and sprinkle each with remaining 1/4 cup of shredded cheese.

Nutrition

Calories: 383kcal | Carbohydrates: 46g | Protein: 15g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 653mg | Potassium: 413mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4150IU | Vitamin C: 153mg | Calcium: 336mg | Iron: 1.6mg