INGREDIENTS
20
2-inch-long mini sweet peppers, mini
1/2 tsp
Mexican oregano, dried
1/4 tsp
Dijon mustard
2/3 cup
Arborio rice
3
Sweet cherry peppers, seeded and chopped (21/2 tbs.), large jarred
3 tbsp
Olive oil
1 tbsp
White wine vinegar
1/3 cup
Parmesan cheese, lightly packed