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How to make vegetarian stuffed pepper

Habaneros contain a high concentration of vitamins, minerals, dietary fiber and the compound capsaicin. 

Vegetarian Stuffed-Peppers (Credit- Dietitian Debbie Dishes)

Vegetarian Stuffed-Peppers


1 tablespoon olive oil

1 medium yellow onion chopped

2 jalapeno peppers chopped

4 cloves garlic chopped

3/4 cups long grain rice

1.5 cups vegetable broth 

½ cup of frozen corn 

½ cup frozen peas

1 tablespoon seasonings

1 teaspoon cayenne powder

½ teaspoon cumin

Salt and pepper to taste

1-2 tablespoons hot sauce

1 cup shredded cheese

4 bell peppers

Spicy chilli flakes

 Fresh chopped herbs


Cook rice in a non-stick container over low hotness. 

Hotness olive oil in a dish over low hotness. 

Add onion, garlic and jalapeno peppers and cook around 5 minutes to mellow. 

Add the rice and mix. Cook for two or three minutes, mixing, to softly brown the rice. 

Add the fire broiled tomatoes and vegetable stock. Mix. 

Add corn, peas, flavors, cayenne, cumin, salt and pepper, and hot sauce if utilizing. Mix and bring to a speedy bubble. 

While the rice is cooking, heat a huge pot of water to the point of boiling. 

Cut the tops off of the chime peppers and eliminate the innards. Bubble them around 5 minutes to somewhat mellow. 

Preheat stove to 350 degrees. 

Blend the rice and destroyed cheddar together and stuff each pepper full. 

Prepare on a huge heating sheet for 30-40 minutes. 

Eliminate from hotness and top with your #1 hot sauce, new hacked spices and fiery stew pieces.

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