These whole grain rice and cheese stuffed peppers are a great dish to serve alone or as a side to a meat dish. This is vegetarian friendly recipe and great for the whole family and can even be served as a light lunch or made as meal prep to keep up with eating well, especially if you are out of the house at work and need some lunch inspiration.
The cooking time is a little timely but the preparation time is quick and easy so you can quickly prepare and stick in the oven and sit back and wait for it to bake. My mum used to make these and now I make them for my children and they love it.
Preparation Time : 10-15 minutes
Cooking time : 40-45 minutes
4 Cooking Bell Peppers, washed and cut in half
200g Garlic and Herb Cream Cheese
2 Uncle Ben’s Whole Grain Rice (flavour of your choice)
Grated or thinly sliced Cheddar Cheese or Feta Cheese
Preheat fan oven to 180 degrees
Wash the peppers and slice long ways in half and de-seed and place onto a chopping board
Using the back of a teaspoon evenly distribute the cream cheese between each half of the peppers enough to create a thin blanket of cream to coat the inside of the pepper
Empty the rice packet into a bowl and using a spoon fill each half pepper with rice
Sprinkle over or cover the rice with the cheddar cheese
In an overproof dish lightly drizzle some olive oil and carefully place in the filled peppers
Cover the dish with foil and place on the middle shelf in the oven
Cook for about around 40 minutes or until the peppers are nice and soft
Serve on their own or as a side dish.
If you try this recipe please let me know and send me a photo or tag me on Instagram @pinarrawlinsx ..
Don’t forget to check out some of my other easy, healthy and family friendly recipes here.