Stuffed Roasted Bell Peppers

It's nice to be able to cook veggies once again. All the leftovers from the holidays are nearly consumed and I'm more than happy to get back into the kitchen to cook up some roasted veggies. This time choice of veggie is the bell pepper. I roasted them in the oven and while those cooked, I made some paprika rice with fresh tomato as a stuffing. This recipe is perfect if you've got some leftover white rice. I guess if you haven't figured by now that I have a love affair with paprika. It's all good in the hood. It goes well with the sweetness of the bell pepper and the savory flavor of the tomato.

Makes 2 stuffed bell peppers.

Stuffed Roasted Bell Peppers

2 bell pepper
1-2 c cooked white rice
1 medium tomato - deseeded and chopped
1/2 small sweet onion - chopped
1 garlic clove fine chopped
2 Tbsp paprika
1 tsp dry basil
1/4 salt
pepper
1 Tbsp extra virgin olive oil (plus extra)
1/4 c shredded cheese - your choice

(note: you may used leftover rice)

Preheat your oven to 425˚F

Cut the tops off the bell peppers and scoop out the membrane and remove any seeds. Coat the inside and out of the bell peppers with a few drops of olive oil.  and place on a baking sheet. Roast in the oven for 25 minutes.

Saute the chopped garlic for roughly 30 seconds on medium heat, then add the onions. Saute until limp. Add the rice. Stir to combine. Add the tomato, paprika, basil, salt and a pinch of pepper. Stir well to combine everything for roughly 2-3 minutes.

When the bell peppers are done roasting, remove from the oven. Lower the heat to 350˚F. Stuff the rice mixture into the bell peppers. Stuff them well and let it overflow. Top with some of the shredded cheese and place back into the oven for roughly 10 minutes or until the cheese has melted.