COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
VEGETARIAN STUFFED BELL PEPPERS
These healthy stuffed peppers are loaded with fiber and flavor and they're easy to put together. You can assemble the peppers up to 8 hours in advance, refrigerate and bake when ready to eat. This recipe makes 4 servings.
Ingredients
4 red or orange bell peppers
2 cups cooked brown rice
1 cup grape tomatoes, halved
2 clove garlic, minced
1 medium white or yellow onion, chopped
1/4 cup fresh Italian parsley, chopped
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons parmesan cheese, grated
1/3 cup panko crumbs
Salt and pepper, to taste
Slice the top 1/2" off of the peppers and just a scant amount of the bottoms (so the peppers sit upright when baked). Remove the membrane and seeds with a spoon and set the peppers aside. Chop the tops of the peppers; you'll use this in the stuffing later.
Heat a medium skillet to medium-high; add oil, onion and the chopped pepper tops. Cook for 4-5 minutes, just until the vegetables begin to soften. Add tomatoes and cook until the tomatoes soften and release their juices; about 3-4 minutes. Add garlic and cook for one minute more; remove mixture from heat and stir in rice, parmesan and parsley. Season with salt and pepper to taste. Let the mixture cool for a few minutes before you stuff the peppers.
Using your (clean) hands, stuff the rice mixture into the peppers, making sure not to pack too tightly. Place peppers upright in a glass baking dish and sprinkle with panko crumbs. Dot the tops of the peppers with butter.
Cover with foil and bake in a 370 F oven for 20 minutes, or until the peppers have softened. Remove foil and bake for 10 minutes more to brown up the topping. Remove from heat and let cool a few minutes before serving.
These healthy stuffed peppers are loaded with fiber and flavor and they're easy to put together. You can assemble the peppers up to 8 hours in advance, refrigerate and bake when ready to eat. This recipe makes 4 servings.
PREP TIME
10 minutes
10 minutes
COOK TIME
45 minutes
45 minutes
4 red or orange bell peppers
2 cups cooked brown rice
1 cup grape tomatoes, halved
2 clove garlic, minced
1 medium white or yellow onion, chopped
1/4 cup fresh Italian parsley, chopped
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons parmesan cheese, grated
1/3 cup panko crumbs
Salt and pepper, to taste
Slice the top 1/2" off of the peppers and just a scant amount of the bottoms (so the peppers sit upright when baked). Remove the membrane and seeds with a spoon and set the peppers aside. Chop the tops of the peppers; you'll use this in the stuffing later.
Heat a medium skillet to medium-high; add oil, onion and the chopped pepper tops. Cook for 4-5 minutes, just until the vegetables begin to soften. Add tomatoes and cook until the tomatoes soften and release their juices; about 3-4 minutes. Add garlic and cook for one minute more; remove mixture from heat and stir in rice, parmesan and parsley. Season with salt and pepper to taste. Let the mixture cool for a few minutes before you stuff the peppers.
Using your (clean) hands, stuff the rice mixture into the peppers, making sure not to pack too tightly. Place peppers upright in a glass baking dish and sprinkle with panko crumbs. Dot the tops of the peppers with butter.
Cover with foil and bake in a 370 F oven for 20 minutes, or until the peppers have softened. Remove foil and bake for 10 minutes more to brown up the topping. Remove from heat and let cool a few minutes before serving.
LOOKING FOR INSPIRATION? TRY THESE RECIPES:
Bacon Lentil Soup
Baked Dijon Chicken Breasts
Pappardelle with Bolognese Sauce
