At home, I’m all about rinsing and finely chopping about a tablespoon of each herb, stirring them into the rice, and watching ...

T his September, National Rice Week (9-15 September) offers a fantastic chance to expand your recipe repertoire with a set of seven new dishes providing inspiration for breakfast, lunch and dinner.

Peppers taste just as good filled with a savory mix of ground beef and cheese as they do with spicy or sweet ... CHEESY SAUSAGE AND RICE STUFFED PEPPERS. 1½ cups tomato sauce, divided. 6 large ...

Fresh herbs brighten the ground beef and rice mixture in mom’s stuffed bell peppers. Instead of adding cheese or a tomato-based topping, you can serve it with ketchup or a dollop of sour cream ...

Ingredients. 4 each medium bell peppers. 2 cups cooked Wild rice. 1 cup reduced-fat Cheddar cheese. 2 Tbsp parsley. 1/2 tsp salt. 1/8 tsp fresh ground black pepper ...

One of my family’s chilly weather favorites is stuffed peppers. My husband likes the dish because it’s warm and filling. I like it because I don’t have to be boxed in by any one recipe.

- Peppers for stuffing, such as 4 to 8 large poblano or red bell peppers (see note) - Desired toppings: Salsa, avocado, cilantro, sour cream Heat oven to 400 degrees.

I know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more ...

Slash the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower “rice.” The riced cauliflower is hearty and won’t turn to mush during baking. Use an ...

1. Preheat the oven to 300°F. 2. Slice off the tops of the peppers. 3. Wash the peppers and remove the cores and seeds. 4. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling ...