Stuffed Roasted Baby Peppers
2013-01-30
- 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
Ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
When the mix is done, transfer to a lage bowl, and mix with the rice. Mix well.
Step 4
When the peppers have cooled, stuff them with the mixture.
Step 5
Serve room temp or cold!
Average Member Rating
(5 / 5)
3 people rated this recipe
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