Stuffed Roasted Sweet Peppers
User Reviews
4.9
Stuffed Roasted Sweet Peppers
Description
This recipe calls for halving and deseeding twenty sweet baby peppers, then roasting them briefly at 400°F to soften while keeping firmness. Meanwhile, a food processor blends fresh basil, roasted salted pistachios, olive oil, garlic, hot water, salt, and pepper into a smooth, creamy paste. The hot water helps emulsify the mixture without watering it down excessively. This herb-nut paste is then mixed with cooked basmati rice, creating a fragrant, textured filling combining freshness, nuttiness, and the mild sweetness of rice.
The roasted peppers are cooled before being generously stuffed with the basil-pistachio-rice mixture. They can be served at room temperature or cold, making them convenient for make-ahead dishes or buffet-style service. The combination of crunchy nuts, tender rice, and roasted pepper provides a variety of textures and a balance of savory and fresh flavors.
Options mentioned include substituting basmati rice with low-carb grains or adding spices like chili flakes or paprika to introduce heat. Vegan cheese can be added for creaminess. These peppers make a colorful, flavorful dish that can adapt to different dietary preferences and can be prepared in advance without losing quality.
Ingredients
- 20 sweet baby peppers
- 3 ounces basil fresh
- 1 cup pistachios roasted and salted
- 2 Tablespoons olive oil
- ¼ cup hot water
- 2 Tablespoons garlic
- salt to taste
- black pepper to taste
- 2 ½ cups basmati rice cooked
Instructions
- Preheat over to 400. Next, slice the pepper in half, lengthwise. With a small knife remove the seeds. Place the peppers on a cookie sheet ant bake for 10 minutes. They should be slighty roasted, yet firm.
- In the bowl of your food processor, add the fresh basil, pistachios, olive oil, hot water, garlic, salt, and pepper to taste. Wiz around until creamy. Taste the mixture to see if more salt/pepper is needed. If you need more water to thin it out, add it slowly by the tablespoon. Hot water works best.
- When the mix is done, transfer to a large bowl, and mix with the rice. Mix until well-combined.
- When the peppers have cooled, stuff them with the mixture.
- Serve room temp or cold.
Notes
- You may replace basmati rice with cauliflower rice, quinoa, or couscous for alternative textures or lower carbs.
- Feel free to slice peppers lengthwise or crosswise based on your presentation preference.
- Incorporate chili flakes, paprika, or cayenne into the filling for a spicier option.
- Adding vegan cheese atop stuffed peppers enriches the filling with creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 4mg | 0% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2253IU | 45% |
| Vitamin C | 74mg | 82% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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