Stuffed Peppers - Lemon Pepper Rice & Pesto Butter

Stuffed Peppers - Lemon Pepper Rice & Pesto Butter



Prep Time: 25 Min

​Cook Time: 25 - 30 Min

1. To a small pot, add the rice, water, salt, and butter to a small saucepan and stir. Set to medium high and bring to a boil. Once boiled, reduce to medium low, cover, and cook until tender (depending on rice).

**Continue as rice cooks

1. Preheat oven to 400 F

 

1. Place the peppers open side down on a baking sheet. Drizzle them generously with EVOO and season them with sea salt & cracked pepper. Place into the oven to bake.

 

1. Bake 10 minutes, flip, and continue baking 6 – 10 minutes until tender. Remove from oven wait for filling.

**Continue as rice & peppers cook.

1. In a small frying pan, begin heating the tbsp. EVOO on just below medium heat. Once heated, add the diced onions and pepper flakes. Season with sea salt and cook about 5 minutes.

 

1. Add the diced zucchini and another good pinch of sea salt. Stir and continue cooking 3 – 5 minutes until zucchini has cooked down.

                  Grocery List

• 3 Bell Peppers, halved and insides / pith removed
• EVOO

 

• ½ C Dry Long Grain Rice (White or Brown)
• 1 Tsp. Unsalted Butter
• Salt / Water according to package

 

• 1 Tbsp. EVOO
• 1 Onion, diced
• 1 Small Zucchini, diced
• 2 cloves Garlic, crushed & minced / pressed
• ¼ Tsp. Red Pepper Flakes
• ½ Lemon, zest & juice
• Sea Salt / Cracked Pepper

 

• ¼ C Unsalted Butter
• 2 Tbsp. Pesto
• Pinch Sea Salt

 

• Fresh Parsley - Garnish

​

1. Once the rice has finished, remove it from the heat and stir in the cooked zucchini & onion. Add the lemon juice, zest, and salt & pepper to desired taste.

 

1. Stuff the lemony rice into the pepper boats until all of the rice is gone. Return the peppers to the oven for 5 minutes.

 

1. In a small saucepot, begin melting the ¼ c. unsalted butter on medium low heat. Once melted, whisk in the pesto and a pinch of sea salt and allow the pesto butter to heat another 2 – 3 minutes.

 

1. For service, enjoy the pepper with a generous drizzle of the pesto butter and some fresh, chopped parsley.