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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
2 cup(s) brown rice |
1/4 teaspoon(s) dried oregano |
2 tablespoon(s) fresh basil, chopped |
3 clove(s) garlic |
3/4 cup(s) mozzarella cheese, shredded |
3 tablespoon(s) olive oil |
1 pinch(s) paprika |
2 whole(s) red bell peppers, halved lengthwise, cores and seeds removed |
1 pinch(s) red pepper flakes |
salt and pepper to taste |
1 whole(s) zucchini, chopped |
Directions:
1. Preheat oven to 375. Heat 1 tablespoon of olive oil, oregano, basil, red pepper flakes, garlic, and zucchini in a saucepan and saute for 5 minutes, stirring occassionally. Do not let garlic burn. Add the rice and saute a few more minutes, until heated through. Season with the salt and pepper. Rub the pepper halves with 1 tablespoon olive oil. Sccop the rice mixture into the pepper havles. Sprinkle the mozzarella cheese on top, and drizzle with the remaining olive oil. Bake uncovered, until the peppers are tender, approximately 45 minutes. Sprinkle with paprika and serve hot.
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