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Roasted Rainbow Pepper Poppers
Ingredients
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1 cup Lemon Rice recipe or prepared rice
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12 mini rainbow bell peppers, cut in half lengthwise and seeded, stems left on
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1 tablespoon extra virgin olive oil
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2 tablespoons shallot, finely chopped
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1 serrano pepper, seeded and finely chopped
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1/2 cup fresh corn kernels, scraped off the cob or about 1 cob of corn
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2 tablespoons sun-dried tomato halves, chopped
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1 tablespoon capers, chopped
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1/4 cup goat cheese
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2 tablespoons fresh basil leaves, chopped
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sea salt and freshly ground black pepper, to taste
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1/3 cup Parmesan cheese, grated
Preparation
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Preheat oven to 350 F. Line a sheet pan wiith parchment paper.
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Arrange peppers, cut side up on the prepared pan.
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In a medium saute pan, warm the olive oil. Cook the shallot until translucent, about 3 minutes. Add the serrano pepper and corn, cook an additional 3-4 minutes, until the corn begins to brown slightly. Transfer to a mixing bowl and add remaining ingredients except the Parmesan cheese, stirring well to blend.
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Stuff mixture into the peppers and sprinkle with Parmesan cheese. Bake in preheated oven for 10 - 12 minutes or until stuffing is well heated and Parmesan cheese becomes lightly golden. Serve.
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This recipe does not meet the MHealthy Nutrition Guidelines.
1/2018
Categories
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Appetizer
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Side Dish
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Snack
