Yummy vegetarian peppers with protein too! Try it with small squash also.
Provided by Susie
Categories Side Dish Rice Side Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- 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.
- In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
- 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.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 57.1 g, Cholesterol 28.3 mg, Fat 21.7 g, Fiber 5.2 g, Protein 17.8 g, SaturatedFat 8.3 g, Sodium 772.9 mg, Sugar 8.6 g
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