Recipes

Broccoli and Heirloom Rice Stuffed Bell Peppers

Broccoli and Heirloom Rice Stuffed Bell Peppers

  • Posted by Saaraketha Organics

INGREDIENTS

METHOD

  1. Preheat the oven to 200C. Spray a baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
  2. Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Green Chillies, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
  3. Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
  4. Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

 

 

 

 

 

 

credit: aspicyperspective
Posted by Saaraketha Organics

 

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