New this month
Green Pepper Rice

Green Pepper Rice


"A great alternative to plain white rice. Excellent with my Hawaiian meatball recipe."
Added to shopping list. Go to shopping list.


50 m servings 131 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Melt butter in a deep saucepan over medium heat. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir garlic into the onion; cook just until fragrant, 1 to 2 minutes more. Add bell pepper to the onion mixture; cook until the pepper just begins to sweat, 1 to 2 minutes more.
  2. Stir water, rice, parsley, and bay leaf with the onion mixture; bring to a boil, reduce heat to low, and cover saucepan with a lid. Simmer mixture until liquid is entirely absorbed and the rice is tender, about 20 minutes. Rest dish off heat for 5 minutes; fluff with a fork.


  • Cook's Note:
  • If substituting water for the chicken stock, add 1/2 to 1 teaspoon salt and 1 tablespoon butter.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

Because I wanted to retain the color of the peppers (I used both green and red) I sautéed them with the onion and garlic, then set them aside. I cooked the rice separately, toasting the rice i...

Green Pepper Rice Haiku: "Nice change from plain rice! Didn't change one single thing, 'cept changed the servings." Dropped rice to 1/2 c. and reduced the servings/ingredient ratio accordingly. ...

It was delicious! I did change the bell pepper for green Chile instead and the kick it has is perfect!

This was extremely simple to make and my family enjoyed it. I used both green and orange pepper in the rice to make it more colorful. Please note that the recipe calls for converted rice, not ...

I love this recipe but i did make some small changes i put green onions and lnor chicken owder for more taste my family loved it thank you??

Other stories that may interest you