| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Caprial2 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 3 |
|
Cloves garlic; chopped |
| 1 |
sm |
Onion; diced |
| 2 |
ts |
Chopped ginger |
| 2 |
c |
Cooked rice |
| 1/3 |
c |
Diced fresh mozzarella |
| 1/4 |
c |
Heavy cream |
| 2 |
ts |
Curry |
|
|
Salt and cracked black pepper |
| 4 |
|
Whole roasted red or yellow peppers |
|
|
Stuffing mixture |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
STUFFING
TO ASSEMBLE
Heat a saute pan with olive oil until very hot. Add garlic, onion, and
ginger and saute until you can smell the aroma. Add rice and toss. Remove
from the heat. Add cheese, cream, curry, and black pepper. Mix well and
cool before stuffing.
To Assemble:
Peel pepper carefully to keep them whole. Cut off the tops and remove
seeds. Stuff each of the peppers with about a 1/2 cup of stuffing. Place on
a sheet pan greased with 1 teaspoon olive oil. Bake at 375 degree oven for
about 20-25 minutes. Serve hot!
Converted by MC_Buster.
Per serving: 860 Calories (kcal); 37g Total Fat; (38% calories from fat);
13g Protein; 118g Carbohydrate; 82mg Cholesterol; 35mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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