Authorluvafoodie
Preheat oven to 425 degrees.
Wash & dry peppers and scallions.
Halve bell peppers - remove stems & seeds
Trim and thinly slice scallions, separate white from green
Roughly chop dried mango
4 Tbsp sour cream
1/4 tsp Luvafoodie Umami Spice Blend
Pinch of salt
Stir in water 1 tsp. until reaches drizzling consistency
Set aside
Make rice according to directions:
Once rice is cooked add ½ tsp Luvafoodie Umami Spice and dried mango. Set aside.
Preheat Oven to 425 Degrees:
Place bell pepper halves on baking sheet.
Drizzle each with olive oil. rub to coat the peppers
Season with salt/pepper
Roast peppers cut side down for 15 minutes
In a skillet add olive oil in over medium high heat.
Add: garbanzo beans and Luvafoodie Umami Spice Blend, and a pinch of salt.
Cook until chickpeas are lightly brown - about 4 minutes or more. They should pop.
Add rice mixture to chickpeas in pan.
Add about 1/3 cup of feta cheese
Add 2 Tbsp. butter
Stuff each bell pepper half with as much filling as it will hold. Keep the rest warm.
Put bell peppers back in oven for 5-7 minutes until tender.
Add remaining filling on top with stuffed bell pepper halves.
Drizzle with the spiced crema
Sprinkle scallion greens and top with feta cheese.
by Lisa Lillie
Ingredients
Directions
Preheat oven to 425 degrees.
Wash & dry peppers and scallions.
Halve bell peppers - remove stems & seeds
Trim and thinly slice scallions, separate white from green
Roughly chop dried mango
4 Tbsp sour cream
1/4 tsp Luvafoodie Umami Spice Blend
Pinch of salt
Stir in water 1 tsp. until reaches drizzling consistency
Set aside
Make rice according to directions:
Once rice is cooked add ½ tsp Luvafoodie Umami Spice and dried mango. Set aside.
Preheat Oven to 425 Degrees:
Place bell pepper halves on baking sheet.
Drizzle each with olive oil. rub to coat the peppers
Season with salt/pepper
Roast peppers cut side down for 15 minutes
In a skillet add olive oil in over medium high heat.
Add: garbanzo beans and Luvafoodie Umami Spice Blend, and a pinch of salt.
Cook until chickpeas are lightly brown - about 4 minutes or more. They should pop.
Add rice mixture to chickpeas in pan.
Add about 1/3 cup of feta cheese
Add 2 Tbsp. butter
Stuff each bell pepper half with as much filling as it will hold. Keep the rest warm.
Put bell peppers back in oven for 5-7 minutes until tender.
Add remaining filling on top with stuffed bell pepper halves.
Drizzle with the spiced crema
Sprinkle scallion greens and top with feta cheese.