Stuffed Peppers with Risi Bisi Rice

Stuffed Peppers are always a family favourite.This classic version is loaded with Risi Bisi Rice. they're healthy, filling and they make for delicious leftovers or meal prep.

Preparation steps

Peel onion and chop finely. Heat 1 tablespoon butter in a skillet, saute until the onion is translucent.

Rinse the rice, and cook in the broth according to package directions, Stir in the thawed peas during the last few minutes of cooking time.

Season with salt and pepper , add the butter and Parmesan, fluffing with a fork. Serve with parsley.

Then cut Bell Peppers length wise and grill 3-4 minutes on each side, then stuff bell peppers with Risi Bisi rice and top with cheddar cheese, then gratinate in oven and server as the above photograph

Risi e Bisi ( Rice and Peas)

  • Tbsps. Chopped parsley
  • 1L beef broth (instant)
  • 250 grams short grain rice
  • 200 grams frozen peas
  • 3 Bell Peppers
  • 75 grams grated cheddar cheese
  • 50 grams grated parmesan parsley for garnish

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