Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds.
Step 2
In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish.
Step 3
Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes.
Step 4
Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad.
Your folders
blog.fatfreevegan.com
5.0
(8)
50 minutes
Your folders
tasteofhome.com
5.0
(8)
10 minutes
Your folders
cookingclassy.com
5.0
(30)
60 minutes
Your folders
allrecipes.com
4.3
(2.0k)
1 hours
Your folders
foodnetwork.com
4.8
(23)
30 minutes
Your folders
bbcgoodfood.com
45 minutes
Your folders
kristineskitchenblog.com
5.0
(2)
35 minutes
Your folders
amandascookin.com
5.0
(6)
20 minutes
Your folders
flavorite.net
4.3
(660)
20 minutes
Your folders
cookingclassy.com
Your folders
spendwithpennies.com
Your folders
spendwithpennies.com
5.0
(242)
45 minutes
Your folders
foodnetwork.com
4.7
(65)
50 minutes
Your folders
marthastewart.com
3.2
(219)
Your folders
cooking.nytimes.com
4.0
(1.1k)
Your folders
bbc.co.uk
4.8
(47)
1 hours
Your folders
gonnawantseconds.com
5.0
(1)
35 minutes
Your folders
onceuponachef.com
5.0
(75)
45 minutes
Your folders
alyonascooking.com
5.0
(3)
120 minutes