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Garlic Parm Stuffed Peppers

Name: Garlic Parm Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (240 g) ready-to-heat white rice (about 1 1/2 cups/375 ml), cooked; 1/2 cup (125 ml) FRANKS Red Hot Garlic Parm Thick Sauce; 1 cup (70 g) shredded smoked Gouda cheese, divided; 1 medium tomato, chopped; 2 tablespoons (30 ml) chopped fresh parsley; 2 medium bell peppers seeded, stemmed and halved lengthwise

By: Club House Kitchens

Made With:

Loaded with rice, smoked Gouda cheese and tomato, Frank’s RedHot® Garlic Parmesan Thick Sauce delivers a double dose of punchy garlic and salty Parmesan cheese to this tasty twist on stuffed peppers.

Recipe Info

Prep Time:

15m
Cook Time:

30m
Servings:

4
User Rating:

Ingredients

1 package (240 g) ready-to-heat white rice (about 1 1/2 cups/375 ml), cooked
1/2 cup (125 ml) FRANKS Red Hot Garlic Parm Thick Sauce
1 cup (70 g) shredded smoked Gouda cheese, divided
1 medium tomato, chopped
2 tablespoons (30 ml) chopped fresh parsley
2 medium bell peppers seeded, stemmed and halved lengthwise

Nutrition Information

(per serving)

Calories 266
Carbohydrates 28
Cholesterol 28
Fiber 2
Protein 7
Saturated Fat 5
Sugar 6
Total Fat 14

Instructions

Preheat oven to 425°F (220°C). Gently mix rice, Garlic Parm Thick Sauce, 3/4 cup (53 grams) of the Gouda, tomato and parsley just until well blended.
Place pepper halves, cut-side up, in shallow baking dish sprayed with no stick cooking spray. Fill peppers evenly with rice mixture. Top with remaining shredded Gouda.
Bake 25 to 30 minutes, until peppers are tender and cheese is bubbly. Serve warm.