Ingredients :
- 2 bell peppers
- 1/2 cup rice
- 1/4 cup colby jack cheese
- 1/8 cup tomato
- 1/8 cup mushroom
- 1/8 cup onion
- 1 oz jalepeño
- 1 tbsp peanut oil
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/4 tsp garlic powder
- 1/8 tsp ground black pepper
- pinch salt
Method :
- Bring pot of water to a rolling boil. Pre-heat oven to 350°F.
- Wash peppers, cut off tops, and carefully core to remove all white parts and seeds. Set aside.
- Add rice to water, and let boil for 10-15 minutes until soft.
- Heat frying pan, add oil, tomato, jalepeño, onion, and mushroom. Sautée for 4-5 minutes.
- Drain remaining water from rice, if any, and add to frying pan. Add basil, thyme, ground black pepper, and salt. Stir together and cook for 2-3 minutes.
- Remove rice from heat, add cheese, and stir. Evenly split better peppers and pack full.
- Place peppers on lined baking sheet, replace top onto pepper, and cook in oven for 15-20 minutes.
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