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Red Beans & Rice Stuffed Peppers

Red Beans & Rice Stuffed Peppers

Servings: 2



  • 2 large red bell peppers
  • 1 (15 oz.) can Glory Foods Seasoned New Orleans Style Red Beans & Rice
  • 1/4 cup freshly chopped parsley
  • 1 egg yolk
  • 1 tsp. lemon zest
  • 1 cup shredded Mozzarella cheese
  • crushed red pepper flakes


Directions:

  1. Heat oven to 300°F.
  2. Halve peppers lengthwise and scoop out seeds. To ensure peppers stay upright, slice a small piece (being careful to not cut into meat of pepper) from the bottom of each half.
  3. Empty the can of Glory Foods Seasoned New Orleans Style Red Beans & Rice into a bowl then add the parsley, egg yolk and lemon zest. Divide mixture between the 4 halves and transfer to a baking dish just large enough to hold peppers.
  4. Cover peppers tightly with tin foil and bake for 35 minutes. After 35 minutes, uncover and scatter with the cheese; bake an additional 10 minutes to melt cheese.
  5. Sprinkle with crushed red pepper flakes over the peppers before serving.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: