Roasted Rainbow Pepper Poppers

Ingredients

  • 1 cup Lemon Rice recipe or prepared rice
  • 12 mini rainbow bell peppers, cut in half lengthwise and seeded, stems left on
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons shallot, finely chopped
  • 1 serrano pepper, seeded and finely chopped
  • 1/2 cup fresh corn kernels, scraped off the cob or about 1 cob of corn
  • 2 tablespoons sun-dried tomato halves, chopped
  • 1 tablespoon capers, chopped
  • 1/4 cup goat cheese
  • 2 tablespoons fresh basil leaves, chopped
  • sea salt and freshly ground black pepper, to taste
  • 1/3 cup Parmesan cheese, grated

Preparation

  1. Preheat oven to 350 F. Line a sheet pan wiith parchment paper.
  2. Arrange peppers, cut side up on the prepared pan.
  3. In a medium saute pan, warm the olive oil. Cook the shallot until translucent, about 3 minutes. Add the serrano pepper and corn, cook an additional 3-4 minutes, until the corn begins to brown slightly. Transfer to a mixing bowl and add remaining ingredients except the Parmesan cheese, stirring well to blend.
  4. Stuff mixture into the peppers and sprinkle with Parmesan cheese. Bake in preheated oven for 10 - 12 minutes or until stuffing is well heated and Parmesan cheese becomes lightly golden. Serve.
  5. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018

Categories

  • Appetizer
  • Side Dish
  • Snack
  • Grain
  • Vegetable
  • Gluten Free
  • Vegetarian

Nutrition Information

Serves
12
Calories
65.00
Total Fat (g)
3.00
Saturated Fat (g)
1.00
Sodium (mg)
108.00
Total Carbohydrates (g)
8.00
Dietary Fiber (g)
1.00
Protein (g)
3.00
Cholesterol (mg)
4