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Rice Cakes with Roasted Peppers and Tomatoes

Korean rice cakes are mixed with roasted mini peppers and tomatoes. This gluten-free dish makes a food Korean fusion dish.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1-1/3 lb sweet mini peppers stem removed and sliced in half lengthwise
  • 1 large onion sliced
  • 1 pint cherry tomatoes
  • 4 tablespoon olive oil
  • 1/2 teaspoon dried herbs de Provence or Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lb rice cakes fresh or vacuum sealed
  • 3 tablespoon fresh parsley and/or basil chopped
  • shredded Parmesan cheese however much you desire

Instructions

    Cup of Yum
  1. Preheat oven to 450ºF
  2. Combine peppers, onion, tomatoes, olive oil, dried herbs, salt and pepper in a pan and toss them well. Roast the vegetables for 20 minutes. You will need to toss the vegetables during the halfway of roasting time to get the even browning.
  3. Meanwhile, cook the rice cakes in the boiling water for 3-4 minutes until very soft. Add the rice cakes and parsley (and/or basil) to the hot roasted vegetables, toss them well. Sprinkle Parmesan cheese and serve immediately.