Roasted Stuffed Bell Peppers Recipe

Name: Roasted Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 4 garlic cloves, chopped; 1 small onion, diced; 2 teaspoons gingerroot, chopped; 2 cups cooked rice (I like brown short grain); 1/3 cup mozzarella cheese, diced; 1/4 cup heavy cream; 2 teaspoons curry powder; salt and black pepper; 4 whole red bell peppers, roasted (or use yellow peppers or combo of both)

Servings: persons

2 teaspoons olive oil
4 garlic cloves, chopped
1 small onion, diced
2 teaspoons gingerroot, chopped
2 cups cooked rice (I like brown short grain)
1/3 cup mozzarella cheese, diced
1/4 cup heavy cream
2 teaspoons curry powder
salt and black pepper
4 whole red bell peppers, roasted (or use yellow peppers or combo of both)

1
To Roast Peppers:
2
Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
3
When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
4
Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
5
Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!

621

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons olive oil, 4 garlic cloves, chopped, 1 small onion, diced, 2 teaspoons gingerroot, chopped, and more.

Yes, Roasted Stuffed Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Stuffed Bell Peppers

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