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Rice-Stuffed Red Pepper

 Rice-Stuffed Red Pepper
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.”
2 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1/2 pepper equals 208 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 473 mg sodium,

2 of 2

Rice-Stuffed Red Pepper (continued)

Nutritional Facts: 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.