Stuffed Roasted Sweet Peppers
Stuffed Roasted Sweet Peppers make a fun, flavorful, and festive side or appetizer for your next dinner party or potluck. A savory herbal and basmati filling is served inside the crisp roasted baby sweet peppers. They are incredibly simple to make, customizable to dietary needs or preferences, and so tasty that your guests won’t stop at only one serving.
Servings: 10 servings
Calories: 167kcal
Ingredients
- 20 sweet baby peppers
- 3 ounces of fresh basil
- 1 cup of pistachios (roasted and salted)
- 2 Tablespoons of olive oil
- ¼ cup of hot water
- 2 Tablespoons of garlic
- salt and pepper to taste
- 2 ½ cups of cooked basmati rice
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 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.
- Serve room temp or cold.
Notes
- You can substitute basmati rice with low-carb options like cauliflower rice, quinoa, or couscous.
- You can slice the peppers lengthwise or across; feel free to do whatever works for you.
- Add some chili flakes, paprika, or cayenne powder to the filling if you want to give it a bit of zing!
- You can also top it with some vegan cheese if you want to make the stuffed peppers richer.
Nutrition
Calories: 167kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2253IU | Vitamin C: 74mg | Calcium: 39mg | Iron: 1mg
