Jalapeno Stuffed Peppers
A good way to use leftover rice, and the little containers of Jalapeno that come with your pizza.
Calories per serving: 328kcal
Ingredients
- 2 (2) Bell pepper
~~ -- Stuffing -- ~~
- 1 cup (236.59 ml) Rice, pre-cooked
- ½ cup (118.29 ml) Cheddar, grated
- ¼ cup (59.15 ml) Sour cream
- 2 tablespoon (1.97 tablespoon) Jalapeno peppers, pickled or left over from the pizza order
~~ -- Sauce -- ~~
- 2 tablespoon (1.97 tablespoon) Ketchup
- 2 tablespoon (1.97 tablespoon) Sour cream
Instructions
- Try to purchase bell peppers that have a flat bottom.
- Preheat a Nesco Roaster to 350 °F (177 °C).
- Remove the top of each pepper, and scoop out the seeds. If the pepper is not flat and cannot stand, then cut a few slivers off the bottom until it can.
- Mix the remaining ingredients together. If you have other little left overs, you could put them in as well.
- Stuff the peppers with the rice mixture, making sure to press down so it all fits.
- Take a small piece of foil and tear it into two pieces. Make a ring out of each piece of foil upon which the peppers can sit nicely without falling over. If you have a rack for your roaster, use that instead.
- Put the peppers on the foil stands and put the cooking well into the Nesco roaster.
- Add enough water to come up about 1/2 inch. Cover the Nesco.
- Roast the peppers until they are soft, about 30 minutes.
- Mix the ingredients for the sauce.
- To serve, spoon some of the sauce onto a plate, then put the pepper in the center of the sauce. Spoon any remaining sauce over the pepper.
Notes
You can make appetizers with the small multi-colored peppers, just cut them in half and stuff them.
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