Stuffed Roasted Baby Peppers2013-01-30
- Yield : 40
- Servings : 10
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
Here is a very simple stuffed pepper recipe that are perfect as a side or an appetizer. I served these at a recent party, and they made perfect finger foods. You can also stuff larger peppers, but the flavor might be too intense for an entree. Enjoy
- 2 1/2 cups cooked basmati rice
- 3 oz fresh basil
- 1 cup pistachios (roasted and salted)
- 2 tbs olive oil
- 1/4 cup hot water
- 2 tbs garlic
- 20 sweet baby peppers
- salt and pepper to taste
Preheat over to 400. Next, slice the pepper in half, lengthwise. With a small knife remove the seeds. Place the peppers on a cookie sheet ant bake for 10 minutes. They should be slighty roasted, yet firm.
In the bowl of your food processor, add the the ingredients (except the cooked rice). Wiz around until creamy. Taste the mixture to see if more salt/pepper is needed. If you need more water to thin it out, add it slowly. Hot water works best.
When the mix is done, transfer to a lage bowl, and mix with the rice. Mix well.
When the peppers have cooled, stuff them with the mixture.
Serve room temp or cold!
Average Member Rating
(5 / 5)
3 people rated this recipe