Wednesday, August 11, 2010

Whatever! Stuffed Peppers

/Funny Thing: After making this dish, Hubby and I were watching Christina Cooks on Create PBS, and she made a very similiar recipe for Stuffed Peppers  However, Christina is Very Vegan and I am a very liberal carnivore.  This recipe rates a happy moderate with high ratings from Youngest Son.
Whatever Stuffed Peppers: Here's the thing, most of this recipe is made from leftovers that I had in my fridge.  But you might have something that is similiar that would work as well.  Let us see....
3 cups long grain rice (wild or brown would be good too)  I used leftover rice from a turkey kielbasa recipe that I made Monday for supper.
1 cup of cooked chicken (leftovers from Sunday Dinner)
4 Green peppers from the FM on Saturday; 4 for a 1.00 (Christina used roasted red peppers) Cut from the top and clean out well
1 small onion chopped
1 can tomato sauce
4 basil leaves from your garden, chopped nicely (don't you just love the smell of chopped basil?? heavenly...)
1 tbls chopped oregano from your garden
2 tsps parsley from  your or someone else's garden (:D)
2 tsps raw sugar
2 tsps sea salt
1/8 cup red wine
1 clove garlic, crushed

Parboil the peppers in a small amount of water (don't mine look particularly attractive in my red pot from Crazy Dee?) Parboiling is cooking/steaming just a bit to soften but not mushing the peppers; makes them pliable
Mix the sauce ingredients (in green print) I just use the can to mix it all up in then stir it with a knife. Just do it to save clean up. I know.Combine the rice and the chicken and the onion together; add a third of the sauce to the mixture; stuff the peppers with the chicken/rice/sauce mixture.


Place the peppers in an oven proof casserole and add the rest of the sauce and rice mixture if you have more than you need to stuff the peppers.  I sprinkled some Italian Bread Crumbs over the tops then added about a cup of shredded mozzarella over it all.  Bake at 350 degrees till cheese is melty and a bit brown.
Peppers will be very hot for some time after removal so be careful!
And enjoy you not-very-vegan meal!
(We added some of our Farmer's Market corn on the cob to round out the loveliness....!)

p.s.  Would you like the Turkey Kielbasa recipe too?? An oldie but a goodie....!

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