Soyrizo and Rice Stuffed Peppers

Recipe by dicentra
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • -Preheat oven to 350 degrees Fahrenheit.
  • -Prepare the cup of rice according to packaging. While boiling the water for the rice, add the bouillon cube, it will dissolve into the rice
  • -Dice onions in vegetable or olive oil to desired size. Sauté for a couple minutes,
  • not too brown. Add garlic.
  • -Remove Soyrizo from its casing and saute until brown.
  • -Use a knife to core the peppers. Rinse out the seeds and use a spoon to get out the white soft parts on the interior of the pepper.
  • -I add half of the rice to the Soyrizo-onion mixture and sauté it for a few minutes once Soyrizo is almost done, then I use the other half of the rice to layer inside of the pepper.
  • If you desire, you can mix it all together and just stuff to stuff the peppers.
  • -Place on a deep pan and cook in oven for 10-25 minutes, depending on how well you like the pepper cooked. Cooking it longer gives it a browner, seared look.
  • Cooking it shorter makes it warm yet crunchy, also still holding its nutrients.
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