Frantoio Extra Virgin Olive Olive

Recipe to try

Radish & Snap Pea Stuffed Pepper Boats with Frantoio Extra Virgin Olive Olive

Serves: 4

Ingredients

• 2 tablespoons Frantoio Extra Virgin Olive Olive
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups radishes, quartered
• 2 cups sugar snap peas, strings removed
• 1 tablespoon neutral cooking oil
• 4 large bell peppers, halved lengthwise and seeded
• 2 cups cooked rice
• ½ cup grated mozzarella

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the oven to 375°F. Place the pepper halves in a baking dish with ¼ cup water and bake for 15 minutes.
3. Heat the neutral oil in a large skillet over medium heat. Add radishes, quartered and sugar snap peas, strings removed. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Mix the cooked vegetables with the rice and seasoning mixture. Fill the pepper halves, top with mozzarella and bake 20–25 minutes more, until the peppers are tender and filling is hot.