When cooked, the flesh of these peppers is so deliciously sweet and creamy, that I added a bit more spice to my stuffing recipe than I ordinarily would. If you’re not into spicy, just omit the Serrano, or use a jalapeno for less heat.
Stuffed Peppers Printable recipe
8-10 Le Rouge Royale peppers (or your favorite)
2 cups raw basmati or long grain rice
1 lb extra lean ground beef (93%)
2 medium onions, diced
3 stalks celery, diced
6 cloves garlic, minced
1/3 cup grated Parmesan or Romano cheese
Extra virgin olive oil
Cook rice, along with 1/2 teaspoon salt, according to package directions; place in a large mixing bowl and set aside.
Preheat oven to 350 degrees.