UA Recipe Collection

Rice-Stuffed Peppers

Summary

Yield
4 Servings
SourceChris Brawner (1987)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

4
green peppers (medium)
2 c
tomato (chopped)
2⁄3 c
uncooked instant rice
1⁄2 c
onion (chopped)
1⁄4 c
raisins
1⁄4 c
parsley (snipped)
2 T
sunflower kernels
2 T
margarine or butter
3⁄4 t
salt
1⁄2 t
curry powder
1⁄4 t
pepper
1⁄2 c
water

Instructions

Cut thin slice from stem end of each pepper. Remove seeds and membrane; rinse. Arrange peppers in circle in 9- or 10-inch pie plate. Mix remaining ingredients except water. Fill each pepper by 2/3 cup mixture. Spoon 2 tablespoons water into each pepper. Cover loosely and microwave 6 minutes on high (100%); rotate pie plate 1/2 turn. Microwave until peppers are crisp-tender, 4 to 5 minutes longer.