STUFFED RED PEPPERS WITH THAI JASMINE RED RICE

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.