Sunday, March 21, 2010

Stuffed Peppers

I remember this one fondly from my childhood. I figured a month without meat should include this classic! I made it two ways, so Ry could have beef in his- but the beans did a great job substituting in this recipe! One thing I find tricky is getting a good flavor in the sauce- it can very easily turn bland. I’m thinking next time I’ll add the sauce into the sautéed garlic and onions to grab those flavors, and season it up with Italian spices, and lots of pepper.

Red, orange, yellow, or green peppers- 1 per person, and 1 for the pot
1 cup cooked brown rice (will fill 4 peppers easily)
2 cloves garlic
olive oil
Italian seasoning
1 large can tomato soup or tomato/pepper soup
1 can kidney or black beans OR hamburger beef
salt & pepper
pinch cayenne
jalepeno, celery, or eggplant
parmesan/pecorino/mozzarella cheese
bread crumbs
hot sauce

Oven @ 350

Prep each pepper by removing tops and stems. You can either leave them whole or cut them in half. Set aside in a casserole dish deep enough to fill with soup at least halfway to top of peppers.

Cook the rice. Brown onions in olive oil and add garlic. Add beans and any other veggies, or beef if desired. Season with salt, pepper, and Italian seasoning.

Mix the tomato soup into the beans mixture over low heat, and a splash or two of your favorite hot sauce. Then remove from heat and stir into rice.

Spoon mixture into peppers. Cover with remaining tomato soup, and sprinkle with bread crumbs. Top with grated cheeses and a splash of olive oil, salt and pepper to taste.

Bake for 30-40 minutes, until mixture and peppers are cooked and cheese melts. Finish it off with a few minutes in the broiler for a nice cheesy topping!

Voila! Serve over mashed potatoes, or with salad and bread.

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