Friday, June 15, 2007

Stuffed Peppers

Stuffing pretty much anything makes it better, and green peppers are no exception! This dinner was simple, filling and really really really tasty. Leftovers were good having been refridgerated . . . but the jury is still out on whether these freeze (ie: I still have one in my freezer)

Veggie Stuffed Peppers:

-4 large green peppers, tops cut off, seeded and washed (stickers removed!)
-1 package fake ground meat (I used Yves brand)
-1 24 oz can of tomatoes, drained with liquid reserved
-1 large onion cut in small dice
-2 cloves garlic, minced
-olive oil
-1 package of precooked microwave brown rice
-1 large handfull basil cut into ribbons
-salt and pepper
-about 1 cup grated mozzerella cheese

-heat the oven to 375 and toss in your cleaned, topped peppers in a casserole dish
-meanwhile, sautee onions in olive oil unitl they begin to caramelize
-add fake meat and garlic and sautee a few minutes more
-microwave rice and pop that in the pan as well, along with drained tomatoes, basil, salt and pepper
-sautte for about 5 minutes just to blend flavors a bit
-remove peppers from oven and stuff each one as full as possible with fake meat/rice/tomato mixture
-return peppers to casserole dish, lining the bottom of the dish with any stuffing that didnt' fit inside the peppers
-pour reserved tomato liquid over peppers
-top with mozzerella and bake about 20-25 minutes, or until cheese is browned

So. Damn. Good.

Listening:  Tom Vek- "If You Want"

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