>> Tuesday, February 24, 2009
Remember when I said I must be growing up because I found out that I actually LIKED cottage cheese? Well, I also found out recently that I like bell peppers....and all colors at that! I decided to try out a stuffed pepper recipe. I don't have the exact recipe with me, so I'll have to fudge it a little, but you'll get the gist.
You need at least 4 peppers (whatever color you like). Cut the tops off and remove the seed and inner core of each. In a large pot, boil water, then add the peppers. Keep them in there for a few minutes so they get a little soft. Then, remove them and put them upside-down on a paper towel to drain.
Meanwhile, you'll need two cups of cooked brown rice. I used easy-peasy Uncle Ben's microwave rice, but you can do it the long way, too. Put the rice in a bowl to cool. Saute 1 chopped onion and 1 or 2 grated carrots in some olive oil and cover for 10 minutes. The original recipe is vegetarian and I really wanted some protein, so I added 1lb of turkey to the onions and carrot mix. Add 3 garlic cloves pushed through a garlic press and cook a while longer. Then, add 2 cups of chopped tomatoes & 1 can of rinsed black beans and cook for about 5 minutes. The recipe also called for corn, but I didn't have any, so I skipped it.
Remove the mixture from heat and add to the rice in the bowl. Squeeze the juice of one lime and add salt and black pepper. The recipe also called for cilantro, but since my husband hates it, I didn't put it in. :(
Mix thoroughly and put the stuffing in the peppers in a greased pan. I had a lot of stuffing left over, so I shoved it in-between the peppers. Next time, I may do 6 or 7 peppers. Bake for 20 minutes in a 350 degree oven. Enjoy!