According to a friend, this was “impossibly delicious”!!
Think: Moist rice blended with the aroma and flavors of tomato, pepper, cashew, egg, and sweet corn all happily ensconced within the tender, succulent walls of a sweet pepper.
3 Bell Peppers
1 Medium Tomato
Handful of Cashews
Tomato Sauce (your favorite)
1 Cup Rice
Get your rice going first!
Slice the tops off your peppers and clean all the seeds and white bits out of the center.
Cut away the excess pepper from the tops and chop into chunks. (Size is up to you)
Cut your tomato into 1/8ths and place with pepper.
Start a pan on the stove and add oil, peppers, and tomato.
Preheat oven to 350 F.
Stir them around for a while until they are getting tender. Add salt to taste.
Add in Cashews and eggs and stir a bit to scramble.
Once fully cooked, add rice and then 3/4 cup tomato sauce to veg. and stir to thoroughly mix.
Salt and season to taste.
Stuff your peppers full of deliciousness and place them on a baking sheet (or in muffin tins!)
Place in oven for about 15 minutes or until the pepper skin is tender.
*rice on top will probably get blackened or crunchy as in pic. If you don’t want this, make little tin foil caps and place on top before baking!