Archie Johnson
Course: Main Course Cuisine: American Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 60 minutes Calories: 1914kcal
Let’s get started!
– 1- Pound carrots 1 large or 2 medium bunches, – 1 tablespoon extra-virgin olive oil – 1 teaspoon honey or maple syrup – ½ teaspoon sea salt – Freshly ground black pepper – Chopped fresh parsley for Garnish
1. Preheat the oven to 350°F. 2. Lightly coat the bottom of a 9×13-inch or large casserole dish with nonstick cooking spray. 3. Wash and dry the bell peppers. Slice off the tops or cut them in half lengthwise through the stem.
4. Remove the seeds and membranes. 5. Fill each pepper with 1 to 1.5 cups of rice, using a spoon to create a rounded top. 6. Arrange the stuffed peppers in the baking dish, rice side up.
7. Sprinkle shredded Parmesan cheese on top. 8. Bake in the preheated oven for 15-20 minutes. 9. Cover the dish with a tent of aluminum foil for the remaining cook time to prevent over-browning or drying out.
10. When the cooking time is up, the peppers should be tender. 11. Remove from the oven and let cool for 5 minutes before serving.