These Stuffed Roasted Sweet Peppers will make the perfect side dish or appetizer for your next dinner party. Everyone will enjoy the scrumptious basmati filling nestled in crunchy, roasted baby sweet peppers!
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 fresh basil, pistachios, olive oil, hot water, garlic, salt, and pepper to taste. 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 by the tablespoon. Hot water works best.
When the mix is done, transfer to a large bowl, and mix with the rice. Mix until well-combined.
When the peppers have cooled, stuff them with the mixture.