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Bacon & Rice Stuffed Peppers

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Sweet bell peppers stuffed with bacon, garlic, tomatoes, rice and cheese.

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
4 each sweet bell peppers * Camera
3 tablespoons olive oil Camera
100 grams bacon
chopped
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100 grams shallots
chopped
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1 clove garlic
chopped
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2 each tomatoes
chopped
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50 grams rice, cooked
Camargue red
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3 tablespoons parsley leaves
chopped
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1 teaspoon chili powder Camera
1 x salt and black pepper
to taste
* Camera
100 grams cheddar cheese
grated mature
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100 millilitres vegetable stock
hot
Camera
Trans-fat Free

Directions

Preheat the oven to 180º C, gas mark 4.

The get a large, shallow oven proof dish.

Cut the peppers in two and take out all of the seeds.

Heat 2 tbsp of oil in a frying pan and sauté the bacon bits, shallots and the garlic for 4 minutes until the shallots are soft.

Take the pan from the heat.

Add and stir in the cooked rice, tomatoes, chopped parsley, chilli powder and seasoning.

Scoop the mixture into the half peppers and put these in the oven proof dish.

Sprinkle the grated cheese over the peppers and drizzle over the remaining olive oil.

Pour the stock into the bottom of the dish and cover with foil.

Bake in the oven for up to 30 minutes. The peppers are done when they are tender.

Serve with fresh salad



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Nice recipie

 

 

Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 370 70% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 746mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 34g
Vitamin A 28% Vitamin C 22%
Calcium 21% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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