Susie's Stuffies

Cooking Recipes Catalogue

Stuffed peppers are a great way to use leftover rice. In this recipe green bell peppers are stuffed with a mixture of rice, celery, onion, herbs and 2 cheeses.

INGREDIENTS (for 4 servings):


  • 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.