Stuffed Peppers

Stuffed Peppers

Chef Chad Rovner


  • 4 red bell peppers

  • 1½ cups cooked rice

  • 1 canned diced tomatoes 14.5 oz

  • 1 tsp dried basil or 8 fresh basil leaves

  • 1 handful of pitted chopped black olives

  • 2 tbsp of goat cheese or feta (optional)


  1. Use a small knife to cut the tops of the 4 red peppers off. Then scoop out the seeds.

  2. Place peppers on a plate and cook in microwave for 5 to 6 minutes until they become slightly soft.

  3. While peppers are cooking, lightly mix all ingredients in a bowl.

  4. Stuff peppers with rice mixture. Microwave for 8 to 10 minutes, then serve.