Créé avec l’IA
Spicy Cheese Butter Stuffed Bell Peppers
45 min 247 kcal par portion Moyen
Ingrédients
4 Portions
- bell peppers4 large
- cooked brown rice1 cup
- mozzarella cheese (shredded)100 g
- cheese butter2 tablespoons
- red onion (chopped)1 small
- green chili (finely chopped)1 piece
- cumin powder1 teaspoon
- chili powder1 teaspoon
- salt1 teaspoon
- olive oil1 tablespoon
Instructions
- 1
Preheat your oven to 190°C (375°F).
- 2
Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Set aside.
- 3
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until translucent.
- 4
Add the green chili, cumin powder, and chili powder to the skillet. Stir and cook for another minute.
- 5
Add the cooked brown rice to the skillet and mix well. Season with salt. Cook for 2 more minutes, then remove from heat.
- 6
Stir in the shredded mozzarella cheese and cheese butter into the rice mixture until well combined and the cheese butter is melted.
- 7
Stuff each bell pepper with the spicy cheese butter rice mixture, pressing down gently to fill completely.
- 8
Place the stuffed peppers upright in a baking dish. Cover with foil.
- 9
