Italian Stuffed Peppers

Makes 6 (1 stuffed pepper half each) Servings

1 Member Rating


1 cup Minute® White Rice or Minute® Brown Rice, uncooked
3 green or red bell peppers, cut lengthwise in half
1/3 cup green onion, sliced
1 each minced garlic
1 Tbsp butter or margarine
1 can (8 oz.) tomato sauce
1 1/2 cups mozzarella cheese, shredded (divided)
1 tsp dried oregano leaves


  • PREPARE rice according to package directions.
  • REMOVE seeds from peppers. Bring 1-1/2 quarts (6 cups) water to boil in Dutch oven on medium-high heat. Add green peppers. Reduce heat to medium-low; simmer 5 minutes or until peppers are crisp-tender. Drain.
  • PREHEAT oven to 350°F. Cook and stir onions and garlic in butter in medium skillet until garlic is tender and fragrant. Stir in tomato sauce, rice, 1 cup cheese and the oregano; spoon evenly into pepper halves. Place in 12x8-inch baking dish.
  • BAKE 20 minutes. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.
  • SUBSTITUTE: Substitute 1-1/2 cups finely shredded Italian Style Five Cheese Blend for the shredded Mozzarella cheese.