Lime Cilantro Rice Stuffed Peppers

The picture doesn't do it justice.

This is a fabulous little number that looks impressive and makes you feel like a fancy-pants cook (when you stuff any food in another food, you just feel really talented and professional.  well, i do, at least), and it's seriously super easy.  Look at the ingredients list.

Ingredients (2 servings):
-2 cups cooked rice
-1 small lime
-1/4 cup cilantro, chopped
-1/4 tsp salt
-1 stalk of green onion (optional)
-2 green peppers


1.  Put cooked rice in a bowl.  Try to use a rice that is not too sticky, like sushi rice or arborio, but rather jasmine or basmati.  I used my Six Grain Rice mix.

2.  Add some lime zest by grating the outside of the lime into the rice.

3.  Cut lime in half and add the juice to the rice.

4.  Toss in the cilantro and salt, and mix together. 

I also added some chopped green onion for extra oniony flavor.

5.  Preheat oven to 375F.  Take the top off your green peppers in the same way you'd take the top off a pumpkin. 

Scoop out the seeds and white divider stuff.

6.  Fill each pepper with the rice.

7.  Bake in a square baking dish for 25-30 minutes or until the outer pepper looks soft and roasted.

Notes: Before you cook, you can 1) add a tiny pat of butter to the rice and/or 2) top with a spoonful of marinara sauce. 

Here it is when it comes out of the oven!

Yum!  They look kinda funny, but they are so delicious!  The citrus flavor of the lime zest and lime juice with the fragrant cilantro makes the inside so refreshing and delicious. 

The green pepper itself becomes so fantastically tender, you can just cut right into it with a fork.

I found i liked both the butter one and the marinara one.  I would probably do the marinara one in the future just cuz i think that's healthier than butter. 

Yum!  It is so delicious, and it was seriously so easy to make.  Some of you might be like, no, that still looks too complicated.  False.  You can totally make this.

:)

For a printable version of this recipe, please click here.