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Bacon and Rice Stuffed Peppers

 

Sweet bell peppers stuffed with bacon, garlic, tomatoes, rice and cheese.
300

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

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

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

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Comments

Norwich, United Kingdom
 8 months ago

Nice recipie

Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 37070% of calories 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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