Stuffed peppers are filled with wild rice combined with butter beans, sweet corn, and zucchini, and flavored with garlic, dill, and coriander, in this healthy, delicious and satisfying recipe. This colorful dish can be served as a side dish to roast lamb, beef stew, steaks, grilled fish, or seafood. A popular Mediterranean dish, stuffed peppers are also a yummy vegetarian fare that makes lunch or dinner more festive and special.
Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...
Stuffed peppers
1. STUFFED PEPPERS
Difficulty Level
Average
Ingredients
6 bell peppers
3 large potatoes, diced
3 large carrots, diced
1 small head cabbage, shredded
1 lb. ground beef
Approx. 2 cup tomato juice
Salt and pepper to taste
Preparation Instructions
1
Rinse the rice under running water, then combine with salt and water in a pot. Bring to a boil, then
reduce heat and allow to simmer, covered, for 45 minutes (until rice is easily chewed).
2
While rice is cooking, prepare the red peppers. Parboil the cored and cleaned peppers for a few
minutes until the outer shell is tender and soft.
3
Combine butter beans, corn, zucchini, garlic and herbs in a large skillet with the cooking oil. Saute
vegetables lightly until soft.
4
When rice is done, add to the vegetable mixture and combine, over low heat, until well-mixed.
5
Spoon mixture into peppers until just filled. Set peppers open-end-up in a lightly oiled loaf pan, and
bake for 15 minutes at 200F. Remove peppers from oven, serve hot and enjoy.