"Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with." — Joey Joan
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long grain rice
sweet onion, finely chopped
green bell pepper, chopped
red bell pepper, chopped
ground black pepper
1 tiny pinch
dry white wine
grated Parmesan cheese
I planned a simple seafood main dish with subtle seasoning for dinner and I wanted a rice side dish with some pizzazz and a little oomph to complement it. This was just what I had in mind. I loved the festive and vibrant color from the peppers, and the herbs (I used fresh basil, parsley and thyme, preferring their milder flavor to that of the oregano) gave it the punch of fresh flavor I was after. The addition of the wine was the perfect finishing touch. The bottom line? This is a perfect assembly of ingredients, taking the usual ho-hum side dish rice to something unique and special.
I replaced the red bell pepper with a second green bell pepper as opposed to red, largely because neither my husband nor I can taste the difference between the different color bell peppers. I would also recommend halving the amount of basil leaf in the recipe. Otherwise, it's a great throw-together side dish for any dinner.
5 STARS! Tonight I was baking fish and looking for a different side dish. Hubby loves rice so I was pretty sure he would like this. I made the mistake of chopping the onions and peppers together so I stirred the peppers in with the onions from the start. It wasn't a problem. I didn't have any red peppers so when the dish was all finished I added a few seeded and diced grape tomatoes for color. I also enjoyed the taste of them in it. I used fresh basil from my garden. This was not only a beautiful dish, it was a very tasty one as well. I saw Hubby go back for thirds! There are no leftovers. Thank you Joey for sharing your recipe! It's a KEEPER!
This is a solid, tasty recipe. I made only minor changes, using yellow, orange and red peppers and omitting the green and fresh basil in place of dried. It smelled so good as it simmered. I had one chicken cutlet I needed to cook so I cut it in strips and added it to the peppers to make a complete meal. Thanks, Joey!
We love rice, and this one is very good. I used Arborio (Italian rice) personal preference, and fresh basil instead of the dried. With this I made mild Italian Sausage, next time I will double the recipe so I can have leftovers. Thank Joey Joan this is a keeper.
pretty tasty :) nice change from spanish rice. I added shedded carrot to mine.
Agree with other reviewer saying spices were overpowering; and peppers were off sync too. Added butter, and salt to try to salvage, but in the end the flavors just didn't come together for me.
I had a yellow pepper, not a red one, on hand and I wanted to use it. I used Penzey's "Pasta Sprinkle" in place of the dried basil & oregano (basically the same thing) and FORGOT about the Parmesan cheese! Still, we loved it! I'll make this again. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Bell Pepper Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 38
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