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Rice Stuffed Peppers


These turned out even better than I anticipated.

I saw a recipe that was similar and used 8 oz of mozzarella. I thought, Not!

I love the fact that you don't have to use but a small amount of cheese like goat, feta and Swiss, to get HUGE flavor, so I used a little goat cheese and a little Swiss. I gotta say, WOW! Such simple (and few) ingredients but such a depth of flavor.

Not only were they scrumptious to eat but low in fat, and calories.

I actually prefer my stuffed peppers with out meat but if you wanted an alternative to beef, try these Stuffed Peppers. They were delicious as well and have ground turkey in their filling.


Rice Stuffed Peppers


3 red, yellow or green peppers
2 tsp olive oil
3/4 cup diced onions
2 garlic cloves, minced
½ tsp Italian seasoning  
15 ounces tomato sauce
1 oz goat cheese
2 oz baby Swiss, shredded
1 cup chunky mild salsa
1 1/2 cups hot cooked brown rice  



Preheat oven at 350 degrees.

Cook rice according to package instructions. I undercooked mine a bit so it still had some bite to it, which will mean all the water won’t be absorbed so I just used a slotted spoon or you could drain it. Start checking doneness about 10-15 minutes before actual cooking time.

Cut peppers in half lengthwise, splitting the stem in half too. (Makes for a nice presentation). Remove the seeds and white pithy insides.

Heat a skillet; add olive oil, onions, Italian seasoning and garlic; sauté until onions have softened. Stir in the tomato sauce, cooked rice, goat and Swiss cheese (I reserved a little Swiss for the top), and 1 cup salsa. Mix together until combined and cheese is melted.

Fill the peppers with the mixture. Top with reserved cheese and cook in a prepared baking dish or baking sheet.

Bake at 350° for 35-40 minutes.


Give these a try. I guarantee you won't be disappointed.

Andrea

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