Roasted Stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Caprial2 | 1 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 3 | Cloves garlic, chopped | |
| 1 | Onion, diced | |
| 2 | t | Chopped ginger |
| 2 | c | Cooked rice |
| 1/3 | c | Diced fresh mozzarella |
| 1/4 | c | Heavy cream |
| 2 | t | Curry |
| Salt and cracked black | ||
| pepper | ||
| 4 | Whole roasted red or yellow | |
| peppers | ||
| Stuffing mixture | ||
| 1 | t | Olive oil |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 173
Total Fat: 43.7g
Cholesterol: 109.7mg
Sodium: 342.4mg
Potassium: 4043.8mg
Carbohydrates: 227g
Fiber: 6g
Sugar: 9.9g
Protein: 15.3g