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Red Papers Stuffed With Rice And Veggies

1 cup cooked rice
6 large red bell peppers
1 large onion chopped
8 cloves fresh garlic chopped
2 large carrots peeled and shredded
2 cups rice coked
1 cup shredded squash
1 cup shredded zucchini
1/4 table spoon ground black pepper
1/3 table spoon ground ALL spice
2 table spoon fresh parsley chopped
Mozzarella cheese shredded
Olive oil
1 1/2 cup water

Preparation time 20- 25 min
Baking time 45 min
Preheat oven to 400°F

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help peppers stand up.

In large bowl mix well coked rice, squash, zucchini, carrots, onion, garlic and spices.
Fill peppers with rice-mushrooms filling. Sprinkle with Mozzarella cheese

Place peppers in the baking dish with warm water. Cover dish with foil and bake 30 min. Remove the foil and sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 min. Remove from the oven and carefully transfer peppers to a serving plate

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