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Stuffed peppers recipe rachael ray

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Stuffed peppers recipe rachael ray
Ingredients
  • 2 cups vegetable broth
  • 1 tablespoon butter
  • 1 cup white-colored grain
  • 2 lengthy mild chile peppers, red or eco-friendly, cubanelle Italian peppers might be substituted
  • 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
  • 1 small onion, chopped
  • 1 cup frozen peas
  • 1 cup mild or medium prepared taco sauce
  • Salt and freshly ground pepper
  • two tablespoons chopped cilantro leaves or flat leaf parsley, for garnish
  • 2 scallions, thinly sliced, for garnish
Directions

Preheat a grill pan over high temperature.

Bring 2 cups vegetable broth and butter to some boil in a tiny covered pot. Add grain, reduce heat to low and prepare 18 to twenty minutes, or until grain is tender and liquid is absorbed.

Split peppers lengthwise and take away seeds, departing stems in tact. Grill peppers on hot grill pan for three to five minutes on every side. Remove from grill and let awesome enough to deal with.

To some medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion two or three minutes. Add cooked grain towards the pan and stir in peas and taco sauce. Season grain with pepper and salt.

Bunch pepper halves with seasoned grain. Top grain filled peppers with chopped cilantro or parsley and scallions .

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