Ingredients & Instructions
• 4 medium-sized green, red, orange or yellow peppers
• 1 tbsp of margarine
• 1/2 cup of finely chopped onion
• 1/4 tsp of garlic powder
• 1 can (19 oz/540 mL) of tomatoes
• 1 cup of water
• 3/4 of rice
• 1 chicken bouillon cube
• 1 1/2 tsp of dried oregano
• 1 1/2 tsp of dried basil
• 1 cup of tomato sauce
• grated cheese
*If your brand of bouillon cube makes 2 cups (500 mL) of broth, use only 1/2 a cube.
1. Cut a thin slice off the tops of the peppers. Carefully remove and discard the seeds and white inner ribs. Save the tops for future use. Cook the peppers in boiling water for 5 minutes. Drain. Place peppers upright in a small baking dish.
2. Turn on stove to medium heat. Melt margarine in a large frypan. Add onion and garlic powder. Cook until onion is soft, about 3 to 5 minutes.
3. Next, stir in tomatoes, water, rice, bouillon cube, oregano and basil. Add salt and pepper to taste. Heat to boiling. Turn heat to low, cover and simmer until rice is tender, about 20 minutes.
4. Turn on oven to 350F (180C).
5. Spoon rice mixture into the peppers. Bake stuffed peppers 30 minutes or until the peppers are tender. If you like, put some grated cheese on top and continue baking until the cheese is melted.
6. Serve with tomato sauce.
Makes 4 servings
• 4 medium-sized green, red, orange or yellow peppers
• 1 tbsp of margarine
• 1/2 cup of finely chopped onion
• 1/4 tsp of garlic powder
• 1 can (19 oz/540 mL) of tomatoes
• 1 cup of water
• 3/4 of rice
• 1 chicken bouillon cube
• 1 1/2 tsp of dried oregano
• 1 1/2 tsp of dried basil
• 1 cup of tomato sauce
• grated cheese
*If your brand of bouillon cube makes 2 cups (500 mL) of broth, use only 1/2 a cube.
1. Cut a thin slice off the tops of the peppers. Carefully remove and discard the seeds and white inner ribs. Save the tops for future use. Cook the peppers in boiling water for 5 minutes. Drain. Place peppers upright in a small baking dish.
2. Turn on stove to medium heat. Melt margarine in a large frypan. Add onion and garlic powder. Cook until onion is soft, about 3 to 5 minutes.
3. Next, stir in tomatoes, water, rice, bouillon cube, oregano and basil. Add salt and pepper to taste. Heat to boiling. Turn heat to low, cover and simmer until rice is tender, about 20 minutes.
4. Turn on oven to 350F (180C).
5. Spoon rice mixture into the peppers. Bake stuffed peppers 30 minutes or until the peppers are tender. If you like, put some grated cheese on top and continue baking until the cheese is melted.
6. Serve with tomato sauce.
Makes 4 servings
