The Pioneer Woman Tasty Kitchen
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Cheesy Brown Rice Stuffed Peppers

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

An easy dish that could be a side dish or a vegetarian main. Yummy when served with some honey roasted potatoes for a sweet and spicy meal.

Ingredients

  • 2-½ cups Vegetable Broth
  • 1 cup Brown Rice
  • 3 whole Bell Peppers, Cut In Half Lengthwise And Seeded
  • ¼ cups Feta Cheese
  • ¼ cups Parmesan Cheese
  • ½ cups Pepperjack Cheese, Divided
  • ½ cups Cheddar Cheese, divided
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Italian Seasoning

Preparation

Boil veggie broth and add rice. Cover and reduce heat to a simmer. Let cook 45 minutes or until broth is absorbed.

While the rice is cooking, heat oven to 400 degrees.

Place peppers in a baking pan cut side down and cook 25-30 minutes.

Once rice is done, add feta, parmesan, 1/4 cup pepperjack, 1/4 cup cheddar, and garlic powder. Once peppers are done, flip over, and stuff with rice mixture. Top peppers with remaining 1/4 cup each of pepperjack and cheddar.

Broil for about 5 minutes, or until cheese is bubbly. Enjoy!

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Profile photo of krinnie

krinnie on 7.25.2010

These are actually pretty good. I’m trying to incorporate more “brown” carbs into our family’s diet. The addition of so much cheese did give me pause. I didn’t actually add as much as called for, but the final product was plenty cheesy enough…could even have left a bit more out. ( I didn’t have feta, so didn’t add that.) Flavor was good for the kids..my husband and I thought we’d add a smidge more “zip” with dried red pepper flakes to ours next time…or make sure I had the feta! I’ll make again.

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