You can never go wrong with stuffed peppers! Add in our Brown & Wild Rice with Portobello Mushrooms for a more interesting and delicious texture and taste!
Cut peppers in half & core.
Boil them in water for 4 minutes.
1 chili pepper,
2 garlic cloves,
1/4 cup of cashews,
handful of parsley,
and 1/4 cup of cheddar cheese.
Combine 1 cup of rice blend (can use any of Floating Leaf Rice blends!) with 2 cups of veggie stock.
Bring to a boil.
Cover and reduce heat to Medium/Low.
Cook for 20 minutes.
Sautee all chopped veggies until tender.
Place veggies and cooked rice in a bowl.
Add 1/2 cup parmesan cheese
Mix in 1 egg, chopped cashews & parsley.
Place pepper halves in a baking dish. Fill each pepper with the rice mixture & top with cheddar cheese.
Bake for 15 minutes at 350 degrees F.