Rice-Stuffed Red Pepper Recipe
Rice-Stuffed Red Pepper Recipe photo by Taste of Home

Rice-Stuffed Red Pepper Recipe

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Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. “It’s a favorite of mine and my husband’s,” Mary says. “You can use any color bell pepper you want, but red is so pretty.”
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:2 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 2 servings


  • 1 medium sweet red pepper
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 1 small garlic clove, minced
  • 2 teaspoons butter
  • 1 cup cooked rice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled feta cheese
  • 1/2 teaspoon dried basil

Nutritional Facts

1/2 pepper equals 208 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 473 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
  2. In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling.
  3. Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned. Yield: 2 servings.
Originally published as Rice-Stuffed Red Pepper in Cooking for 2 Spring 2008, p46

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