Sardine Stuffed Peppers
Yield – 5 Servings
Basmati Rice – ½ cup
Bell Peppers – 3 large
Olive Oil – 2 tbsp
Onion – ½ cup (diced)
Garlic Cloves – 2 large (minced)
Brunswick Sardines in Water – 2 tins
Lemon Juice – 1 tsp
Salt – 1 tsp
Black Pepper – ½ tsp
Garlic Powder – ¼ tsp
Onion Powder – ¼ tsp
Paprika – 1/8 tsp
Italian Seasoning – 1/8 tsp
Tomato Sauce – ¾ cup
Brown Sugar – 1 tbsp (optional)
Fresh Basil – 1/8 cup + 1/8 cup (roughly chopped)
Fresh Parsley – ¼ cup (roughly chopped)
New Zealand Cheddar/Mild White Cheddar – 1 ½ cups (shredded)
Wash your rice until water runs clear.
Add to your small saucepan.
Top with 1 cup of water.
Bring to a boil before reducing to a simmer.
Once simmering, partially cover and allow to cook until al dente (about 8 to 10 minutes).
Preheat your oven to 450 F.
Cut your bell peppers in half, clean & wash.
Set 5 aside and dice the other.
Heat your oil in a medium pot over medium heat.
Once heated, add your onions, and allow to cook for 2 minutes.
Add your garlic and diced bell pepper.
Allow to cook until your garlic begins to turn brown.
Add your sardines, lemon juice, salt, black pepper, garlic powder, onion powder, paprika & Italian seasoning.
Mix until all your ingredients are evenly incorporated.
Reduce your heat to low before adding your rice, tomato sauce, sugar, 1/8 cup of basel, parsley & ½ cup pf cheese.
Taste for salt.
Fill your peppers.
Top with remaining cheese and garnish with remaining basel.
Bake for 5 minutes before setting your broiler on high and broiling for an additional 5 minutes or until your desired colour has been achieved.
Allow to cool for 15 minutes before enjoying!