Roasted stuffed peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 3 | 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 |
| Salt and cracked black pepper | ||
| 4 | Whole roasted red or yellow peppers | |
| Stuffing mixture | ||
| 1 | teaspoon | Olive oil |
Directions
STUFFING
TO ASSEMBLE
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.