PORTIONS: 2
INGREDIENTS
2 red peppers, cut the top and remove
the seed.
½ cup Thai jasmine red rice.
1 cup of water.
1½
tbsp. vegetable oil.
½ small chopped onion
½ tsp. minced ginger.
½ tsp. minced garlic.
1 tsp. salt.
½ tbsp. chopped scallions.
Chop the top of the red pepper that was removed
1 tbsp. yellow peppers finely diced.
1/3 cup walnuts chopped.
DIRECTIONS
Brush the peppers with a bit of oil and grill the outside.
Cook the rice in salt water until it is soft and the water is absorbed.
Heat up a frying pan with the oil and sauté onions, ginger, garlic,
scallions and peppers together.
Add the rice and walnuts, heat it up and stuff the peppers.
Bake it in a 350° F. oven for 10 minutes. Pepper should be al dente.
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