Eosinophilic Esophagitis Friendly Gluten Free Tomato Rice & White Bean Stuffed Peppers
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
For the peppers
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For baking
- ½ cup chicken broth
For serving
- ½ cup shredded mozzarella cheese (optional)
Can be omittedshredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Combine the rice, 2 cups water, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the water is absorbed and the rice is just tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. The rice will finish cooking in the oven, so slightly underdone is fine.
- 2
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish.
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