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Best Southwestern Stuffed Peppers

fast.cook's picture
Ingredients
  Vegetable broth 2 Cup (32 tbs)
  Butter 1 Tablespoon
  White rice 1 Cup (16 tbs)
  Mild chili peppers/Cubanelle italian peppers 2 (Long Red / Green Variety)
  Extra virgin olive oil 1 Tablespoon, once around the pan
  Onion 1 Small, chopped
  Frozen peas 1 Cup (16 tbs)
  Taco sauce 1 Cup (16 tbs) (Mild / Medium)
  Freshly ground black pepper To Taste
  Chopped parsley 2 Tablespoon (For Garnish)
  Scallions 2 , thinly sliced (For Garnish)
  Salt To Taste
Directions

GETTING READY
1. Preheat a grill pan over high heat.

MAKING
2. In a small covered pot Bring 2 cups vegetable broth and butter to a boil.
3. Adding rice reduce heat to low and cook for about 18 to 20 minutes such that rice is tender and liquid absorbed.
4. Splitting peppers lengthwise remove seeds, leaving stems intact.
5. On hot grill pan grill peppers for 3 to 5 minutes on each side.
6. Remove from grill and let them cool.
7. In a medium skillet over moderate heat, saute onion in olive oil for 2 or 3 minutes.
8. To the pan add cooked rice, stir in peas and taco sauce and season with salt and pepper.
9. With seasoned rice load up pepper halves, place on serving dish and top with chopped cilantro or parsley and scallions.

SERVING
10. To serve on serving plates pile any extra rice, nesting the stuffed peppers within.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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