Stuffed Roasted Baby Peppers

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

Stuffed Roasted Baby Peppers

David Sterkel

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. 

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Dinner, Lunch

Cuisine American

Servings 10 servings

Calories 167 kcal

METHOD Oven

DIET Vegan

Ingredients

  

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• 2 1/2 cups of cooked basmati rice
• 3 ounces of fresh basil
• 1 cup of pistachios (roasted and salted)
• 2 Tablespoons of olive oil
• 1/4 cup of hot water
• 2 Tablespoons of garlic
• 20 sweet baby peppers
• salt and pepper to taste

Instructions

 

• 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!

Nutrition

Calories: 167kcalCarbohydrates: 19gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 4mgPotassium: 290mgFiber: 3gSugar: 3gVitamin A: 2253IUVitamin C: 74mgCalcium: 39mgIron: 1mg

Keyword appetizers, baby peppers, basil, gf, gluten free, glutenfree, healthy, pistachios, quick, roasted peppers, simple, vegan

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