ShareTweetSave
Yields1 Serving
 2 Red Peppers
 Scallions
 Dried Mango (can use any dried fruit)
 Sour Cream
 Rice (can use jasmine rice, brown rice, whatever works for you - I had Minute Rice so I used that).
 1 13oz.chikpeas can (drained)
 Feta Cheese (could use Gorgonzola)
 Olive Oil
 Butter
 Luvafoodie Umami Spice Blend
 Salt and pepper to season
1

Preheat oven to 425 degrees.

2

Wash & dry peppers and scallions.

3

Halve bell peppers - remove stems & seeds

4

Trim and thinly slice scallions, separate white from green

5

Roughly chop dried mango

6
For Stuffing
7

4 Tbsp sour cream

8

1/4 tsp Luvafoodie Umami Spice Blend

9

Pinch of salt

10

Stir in water 1 tsp. until reaches drizzling consistency

11

Set aside

12
13

Make rice according to directions:

14
15

Once rice is cooked add ½ tsp Luvafoodie Umami Spice and dried mango. Set aside.

16
17

Preheat Oven to 425 Degrees:

18
19

Place bell pepper halves on baking sheet.

20

Drizzle each with olive oil. rub to coat the peppers

21

Season with salt/pepper

22

Roast peppers cut side down for 15 minutes

23
24
25

In a skillet add olive oil in over medium high heat.

26

Add: garbanzo beans and Luvafoodie Umami Spice Blend, and a pinch of salt.

27

Cook until chickpeas are lightly brown - about 4 minutes or more. They should pop.

28
29

Add rice mixture to chickpeas in pan.

30

Add about 1/3 cup of feta cheese

31

Add 2 Tbsp. butter

32
33

Stuff each bell pepper half with as much filling as it will hold. Keep the rest warm.

34
35

Put bell peppers back in oven for 5-7 minutes until tender.

36
37

Add remaining filling on top with stuffed bell pepper halves.

38

Drizzle with the spiced crema

39

Sprinkle scallion greens and top with feta cheese.

40
41
Category

by Lisa Lillie

Ingredients

 2 Red Peppers
 Scallions
 Dried Mango (can use any dried fruit)
 Sour Cream
 Rice (can use jasmine rice, brown rice, whatever works for you - I had Minute Rice so I used that).
 1 13oz.chikpeas can (drained)
 Feta Cheese (could use Gorgonzola)
 Olive Oil
 Butter
 Luvafoodie Umami Spice Blend
 Salt and pepper to season

Directions

1

Preheat oven to 425 degrees.

2

Wash & dry peppers and scallions.

3

Halve bell peppers - remove stems & seeds

4

Trim and thinly slice scallions, separate white from green

5

Roughly chop dried mango

6
For Stuffing
7

4 Tbsp sour cream

8

1/4 tsp Luvafoodie Umami Spice Blend

9

Pinch of salt

10

Stir in water 1 tsp. until reaches drizzling consistency

11

Set aside

12
13

Make rice according to directions:

14
15

Once rice is cooked add ½ tsp Luvafoodie Umami Spice and dried mango. Set aside.

16
17

Preheat Oven to 425 Degrees:

18
19

Place bell pepper halves on baking sheet.

20

Drizzle each with olive oil. rub to coat the peppers

21

Season with salt/pepper

22

Roast peppers cut side down for 15 minutes

23
24
25

In a skillet add olive oil in over medium high heat.

26

Add: garbanzo beans and Luvafoodie Umami Spice Blend, and a pinch of salt.

27

Cook until chickpeas are lightly brown - about 4 minutes or more. They should pop.

28
29

Add rice mixture to chickpeas in pan.

30

Add about 1/3 cup of feta cheese

31

Add 2 Tbsp. butter

32
33

Stuff each bell pepper half with as much filling as it will hold. Keep the rest warm.

34
35

Put bell peppers back in oven for 5-7 minutes until tender.

36
37

Add remaining filling on top with stuffed bell pepper halves.

38

Drizzle with the spiced crema

39

Sprinkle scallion greens and top with feta cheese.

40
41
Luvafoodie Umami Stuffed Peppers