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Stuffed Peppers & Carrots With Rice And Herbs. Topped With Chipotle Drizzle

mixcatcom's picture
Recipe for Stuffed Peppers with rice and herbs! Super healthy meal. With chipotle dizzle Let me know what you guys think!
Ingredients
  Red bell pepper 1
  Olive oil 2 Tablespoon
  Yellow bell pepper 1
  Green bell pepper 1
  Scallion 1 Large, dice
  Minced garlic 1 Teaspoon
  Chili pepper 1 , chop
  Eggs 2
  Parmesan cheese 1 Tablespoon
  Black pepper To Taste
  Salt To Taste
  Garlic powder To Taste
  Oregano To Taste
  Paprika To Taste
  Cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut out the tops of all the bell peppers and remove the seeds. Remove the seeds and use them to grow peppers, if you wish.
3. Cut off the white base of the top.3. If you do not have leftover rice, cook some rice with garlic, tomato sauce, basil, olive oil and roasted tomato.
4. Add the minced garlic, scallions, chili pepper, eggs, parmesan cheese and mix together.
5. Add black pepper, salt, garlic powder, oregano, paprika and mix.
6. Next, add the cheese and m-x.
7. Stuff the bell peppers with this mix. Place the cap back on the peppers and press down.

MAKING
8. Drizzle some olive oil to coat each pepper and season with salt and pepper.
9. Pop the peppers into the oven for 35-40 minutes.

SERVING
9. Plate and serve.

TIPS: You can make a sauce with ranch dressing, graded cheese, black pepper, dyed smoked chipotle, paprika and minced garlic to go with this.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Bell Pepper
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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