Roasted stuffed peppers

Yield: 1 servings

Measure Ingredient
2 teaspoons Olive oil
3 \N Cloves garlic; chopped
1 small Onion; diced
2 teaspoons Chopped ginger
2 cups Cooked rice
⅓ cup Diced fresh mozzarella
¼ cup Heavy cream
2 teaspoons Curry
\N \N Salt and cracked black pepper
4 \N Whole roasted red or yellow peppers
\N \N Stuffing mixture
1 teaspoon Olive oil



Heat a saute pan with olive oil until very hot. Add garlic, onion, and ginger and saute until you can smell the aroma. Add rice and toss. Remove from the heat. Add cheese, cream, curry, and black pepper. Mix well and cool before stuffing.

To Assemble:

Peel pepper carefully to keep them whole. Cut off the tops and remove seeds. Stuff each of the peppers with about a ½ cup of stuffing. Place on a sheet pan greased with 1 teaspoon olive oil. Bake at 375 degree oven for about 20-25 minutes. Serve hot! Converted by MC_Buster.

Per serving: 860 Calories (kcal); 37g Total Fat; (38% calories from fat); 13g Protein; 118g Carbohydrate; 82mg Cholesterol; 35mg Sodium Food Exchanges: 6½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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