Jasmine Rice Stuffed PeppersPfaltzgraff 2012 Calendar
March Featured Recipe




  • 1/2 c. sliced celery
  • 1/2 c. chopped onion
  • 1/2 c. chopped carrot
  • 1 small jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 c. chicken or vegetable broth
  • 1/2 c. jasmine rice
  • 1/2 c. diced seeded tomatoes
  • 1/4 c. golden raisins
  • 2 Tbsp. chopped fresh parsley
  • 6 medium bell peppers, topped and seeded
  • 1 c. tomato sauce seasoned with celery salt and cracked black pepper


In non-stick skillet with 2 Tbsp. olive oil, cook celery, onion, carrot, jalapeno and garlic until onion is tender. Stir in broth and rice. Bring to boil. Cover. Reduce heat. Simmer 15 minutes. Fold in tomatoes, raisins and parsley. Fill peppers. Replace tops. Bake at 350 for 30 minutes until peppers are tender. Serve on top of warmed seasoned tomato sauce. 6 servings