Stuffed peppers

0 , Permalink

I am just going through some photos on my camera and I found this one. Makes me hungry just looking at it!

It turned out pretty good. I made a rice pilaf from the Longo’s magazine. Makes 6 servings.

  • 2 tbsp butter
  • 1/4 cup finely chopped left over red onion
  • 1 tbsp minced garlic (I use the one in a jar, but I think this is the equivalent of 1 clove)
  • 1 tbsp dried parsley (I didn’t have fresh)
  • 1/2 cup broken spaghettini
  • 1/3 cup bulgar
  • 1/3 cup long grain basmati rice (had on hand)
  • 2 cups vegetable broth
  • 2 tbsp chopped fresh basil
  • pinch salt and pepper

In a small nonstick pan, I melted the butter over medium heat and cooked the onion. When the onions softened, which didn’t take long because I chopped finely, I added the minced garlic. Careful not to burn the garlic! Add in the dry pasta, bulgar and rice and stir for about 5 minutes or until starting to brown. Add broth, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes. You want all the liquid to be absorbed. Fluff. Add parsley and basil and mix together. Set aside.

For the peppers, I had 6 large ones in yellow, orange and red. Cut off the tops and even the bottoms if necessary but be careful not to cut any holes on the bottom. Remove the seeds. Don’t waste the pepper tops! I chopped them up into bite-sized pieces.

I browned a package of ground pork with salt, pepper, dried thyme and dried oregano. Use whatever spices you like and have on hand. Once sufficiently browned, you can add whatever vegetables you like. I kept it simple by adding additional red onion that was again finely chopped and the chopped peppers. I also finely chopped a habenaro (which I grow myself and surprisingly is still growing in my garage of all places). Mix in the pilaf and I think I added a couple tablespoons of left over tomato paste. When mixed well, scoop the mixture into each pepper. I have seen recipes where the peppers have been pre-cooked, but who has the time? My raw peppers were placed into a shallow pan, stuffed and then tightly covered with foil. I placed it in the oven at 350F for 15-20 minutes. Then remove foil, sprinkle with cheese and put it back in the oven for another 5-10 minutes or until the cheese has melted. I sprinkled chia seeds on top before serving.

You might not think that this is a filling meal, but feel the weight of a single stuffed pepper. Hubby and I each ate 1.5 and we were full. Next time, I will likely throw in some Cookin’ Greens, which we have stocked in our freezer.

Comments are closed.