(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meatless & Vegetarian pg 2 >  Peppers Stuffed with Arborio Rice & Basil



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Vegan Italiano by Donna Klein
This is a terrific dinner party dish, as the assembled stuffed peppers can be stored, covered, in the refrigerator overnight before baking. The use of arborio rice ensures that the grains will not harden in the refrigerator like regular long-grain white rice tends to do.
Makes 4 Servings



• 2½ tablespoons extra-virgin olive oil
• 1 medium onion (about 6 ounces), finely chopped
• 3 large cloves garlic, finely chopped
• 1½ pounds ripe tomatoes, peeled, seeded, and chopped
• 1/4 cup low-sodium vegetable broth
• Salt and freshly ground black pepper, to taste
• 1 cup arborio rice, slightly undercooked according to package directions
• 1/2 cup finely chopped fresh basil
• 1/4 cup chopped pitted black kalamata olives
• 4 large red or green bell peppers (8 to 10 ounces each)
• 2 cups favorite pasta sauce, or All-Purpose Tomato Sauce (optional), heated


Preheat the oven to 400°F (205°C).

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes, broth, salt, and pepper; bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly, stirring frequently to prevent scorching, until the mixture has thickened and most of the liquids have evaporated, 15 to 20 minutes.

Remove the skillet from the heat and add the rice, basil, and olives, stirring well to thoroughly combine. Season with additional salt and pepper as necessary. Set aside.

Cut a lid off the stem end of each pepper and reserve. Remove the seeds and white membranes from each pepper shell. Brush the outsides of the lids and shells with the remaining 1/2 tablespoon of oil. Stuff each pepper shell lightly (do not pack) with equal amounts of the rice mixture and top with the corresponding lid (lids will not close).

Place the stuffed peppers upright in a baking dish just large enough to accommodate their size. Add enough water to the dish to measure 1/2 inch. Cover tightly with foil and bake for 50 minutes to 1 hour, or until the peppers are tender when pierced with the tip of a sharp knife. Remove the foil and bake 5 minutes, or until the lids just begin to blister.

Serve at once, accompanied by the heated pasta sauce (if using).

Calories 360; Protein 8g; Total Fat 11 g; Sat. Fat 1 g; Cholesterol 0mg; Carbohydrate 61 g; Dietary Fiber 6g; Sodium 147mg


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages