Soyrizo And Rice Stuffed Peppers

1. 1

   -Preheat oven to 350 degrees Fahrenheit.

2. 2

   -Prepare the cup of rice according to packaging. While boiling the water for the rice, add the bouillon cube, it will dissolve into the rice

3. 3

   -Dice onions in vegetable or olive oil to desired size. Saute for a couple minutes,

4. 4

   not too brown. Add garlic.

5. 5

   -Remove Soyrizo from its casing and saute until brown.

6. 6

   -Use a knife to core the peppers. Rinse out the seeds and use a spoon to get out the white soft parts on the interior of the pepper.

7. 7

   -I add half of the rice to the Soyrizo-onion mixture and saute it for a few minutes once Soyrizo is almost done, then I use the other half of the rice to layer inside of the pepper.

8. 8

   If you desire, you can mix it all together and just stuff to stuff the peppers.

9. 9

   -Place on a deep pan and cook in oven for 10-25 minutes, depending on how well you like the pepper cooked. Cooking it longer gives it a browner, seared look.

10. 10

    Cooking it shorter makes it warm yet crunchy, also still holding its nutrients.

* Per serving · 4 servings · Values may vary.

No additional tips available.