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 mins
Cook Time55 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 2 savings
Calories: 383kcal
Author: Pam - Two Cups of Health
- 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
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.
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