5 green or red banana peppers
1 cup rice
1 3/4 cup chicken broth
1 cup grated aged Provolone cheese
1/4 cup minced flat leaf parsley
1 teaspoon fine sea salt
Ground black pepper
2 tablespoons extra virgin olive oil
4
Ferraro# 5060117- Banana peppers
Ferraro# 5162276- Rice
Ferraro# 4223560- Chicken broth
Ferraro# 1100- Provolone cheese
Ferraro# 0000143- Parsley leaf
Ferraro# 2000286- Sea salt, fine
Ferraro# 2000035- Ground pepper
Ferraro# 360175- Olive oil