Dirty Rice Stuffed Peppers: Savory Southern Peppers!

Archie Johnson
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Ingredients

– 1- Pound carrots 1 large or 2 medium bunches,  – 1 tablespoon extra-virgin olive oil – 1 teaspoon honey or maple syrup – ½ teaspoon sea salt – Freshly ground black pepper – Chopped fresh parsley for Garnish
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Instructions

1. Preheat the oven to 350°F. 2. Lightly coat the bottom of a 9×13-inch or large casserole dish with nonstick cooking spray. 3. Wash and dry the bell peppers. Slice off the tops or cut them in half lengthwise through the stem.
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Instructions

4. Remove the seeds and membranes. 5. Fill each pepper with 1 to 1.5 cups of rice, using a spoon to create a rounded top. 6. Arrange the stuffed peppers in the baking dish, rice side up.
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Instructions

7. Sprinkle shredded Parmesan cheese on top. 8. Bake in the preheated oven for 15-20 minutes. 9. Cover the dish with a tent of aluminum foil for the remaining cook time to prevent over-browning or drying out.
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Instructions

10. When the cooking time is up, the peppers should be tender. 11. Remove from the oven and let cool for 5 minutes before serving.
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Recipe Details

Course: Main Course Cuisine: American Prep Time: 30 minutes  Cook Time: 30 minutes  Total Time: 60 minutes  Calories: 1914kcal

Let’s get started!

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Archie Johnson

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