Sardine Stuffed Peppers

Yield – 5 Servings 

Ingredients 

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) 

Method 

1. Wash your rice until water runs clear.

2. Add to your small saucepan.

3. Top with 1 cup of water.

4. Bring to a boil before reducing to a simmer.

5. Once simmering, partially cover and allow to cook until al dente (about 8 to 10 minutes).

6. Set aside.

7. Preheat your oven to 450 F.

8. Cut your bell peppers in half, clean & wash.

9. Set 5 aside and dice the other.

10. Heat your oil in a medium pot over medium heat.

11. Once heated, add your onions, and allow to cook for 2 minutes.

12. Add your garlic and diced bell pepper.

13. Allow to cook until your garlic begins to turn brown.

14. Add your sardines, lemon juice, salt, black pepper, garlic powder, onion powder, paprika & Italian seasoning.

15. Mix until all your ingredients are evenly incorporated. 

16. Reduce your heat to low before adding your rice, tomato sauce, sugar, 1/8 cup of basel, parsley & ½ cup pf cheese.

17. Taste for salt. 

18. Fill your peppers.

19. Top with remaining cheese and garnish with remaining basel. 

20. 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. 

21. Allow to cool for 15 minutes before enjoying!