Little Bitty Stuffed Peppers

Little Bitty Stuffed Peppers

1 package small red and yellow peppers

1 cup brown rice, cooked and cooled

1 cup fontina cheese

1 egg

salt, pepper

1/4 cup minced parsley

On a cookie sheet or baking pan, drizzle the peppers with some olive oil, then roast them at 425 degrees for 15 minutes.

Cook 1 cup of brown rice (or any kind you like) and let it cool.

Mix with 1 egg, 1 cup fontina cheese, salt, pepper and 1/4 cup minced parsley. Stuff the peppers with a demitasse spoon and bake at 350 degrees until heated through and the cheese is melted - about 15 minutes.

Drizzle with a reduced balsamic glaze if desired (Take about 1/2 cup supermarket balsamic vinegar, 2 T. honey and bring to a boil. Cook until thick, then let it cool.)


Mix 1/2 cup goat's cheese with 1 cup ricotta cheese, one egg, salt, pepper and a big handful of minced fresh thyme and minced parsley. Stuff the peppers, then bake at 350 degrees until the filling is hot.