Round 2 Recipe - Stuffed Peppers
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Cut the red peppers in half and scoop out the seeds and ribs
3
Place them onto a baking sheet
4
To the reserved brown rice mixture, stir in half the cheese and all the tomatoes
5
Stuff the peppers with the rice mixture, dividing it evenly
6
Top the peppers with the remaining cheese
7
Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes