June 23, 2009

Basmati & Almond Stuffed Bells

This is just a quickie post, I've had many requests for this one recipe. So why not post it? I will put up an image later and perhaps give more precise measurements in the future. But for now here it is!!

Use any grain or type of rice you like. Whenever I stuff with brown basmati, seems to be a hit!

Basmati & Almond Stuffed Bells
Serves 4

5 red bell peppers, 1 finely chopped & 4 whole for stuffing
1 small yellow or red onion, finely chopped
2 C cooked brown basmati, cooled
8oz fresh goat cheese
1 C toasted & chopped almonds
handful of favorite fresh herbs, chopped (italian parsley, cilantro, chives etc..)
a few drizzles of extra virgin olive oil
sea salt & freshly ground black pepper

Preheat oven to 375 degrees F.

In a medium saute pan over a medium-high flame, heat a little olive oil add the onion and 1 chopped bell pepper and saute until soft and the onions are translucent, about 8 minutes.

Mix into cooled rice, toss with goat cheese, almonds & herbs. Drizzle with a bit of olive oil and season to taste.

Lop off the tops of 4 bell peppers, de-seed and sprinkle the inside cavities with a bit of sea salt.
Stuff the bells with the rice mixture, cover with the tops and bake in a deep casserole dish covered with aluminum foil for approximately 20-35 minutes. Until the bell peppers are soft and cooked through.

Serve with a large mixed green salad.

Buon Appetito!

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