Easy Stuffed Peppers
Real quick and simple guys:
Cut the tops of a few (I used four) red peppers off, remove seeds and ribs.
In a bowl, mix some of my Lo-Carb Rice (Maybe a cup? More or less depending on how big your peppers are) with salsa, and I used roughly 1/4 cup of a Mexican cheese blend (again, more or less, depending on how big your peppers are, how many there are, etc.). Make sure not to add too much salsa, otherwise the peppers will be mushy, and the rice will be soggy- YUK!
Next, stuff the peppers with this mixture, top with more cheese, and bake at 425 till the cheese is melty, browned, and bubbly.
Not only do these LOOK amazing, but they taste and smell incredible, too!
Enjoy with a side of protein for a complete meal!
Related posts:
- Cream Cheese and Asparagus-stuffed Turkey Breast
- Renee's Island Mango Salsa
- Garden Hideaway Marinara/Pizza Sauce
- How to easily cut a pepper
- Grilled Watermelon, Arugula and Goat Cheese Salad
MikeMoffit
