This recipe is super quick to throw together and great for using up leftover rice. Nom.
Stuffed Curry Peppers
- 2 cups uncooked rice, cooked
- up to 3 Tbsp curry paste (I used massaman)*
- 2 Tbsp oil
- 5 bell peppers
- 15 cherry tomatoes
- fresh mozzarella
- white wine
Preheat oven to 350
Stir in the curry paste and oil into the warm rice.
Chop the heads off of the bell peppers and remove the guts. Start filling with a rice layer, then a tomato layer (3 per pepper), then a mozzarella layer, and finish it off with rice at the top. Once all the peppers are filled, pour wine evenly over all of them. Bake for 30 mins, then top with more mozzarella and bake for 5 more mins. Serve as they are or with tomato sauce.
* Note: With the curry paste, start with 1 Tbsp to make sure it’s not too spicy.
Oh, and its time for Dexter to meet the blog. Dexter, blog. Blog, Dexter.