The other day after a morning volunteering in the greenhouse at Crabtree Farms (shameless plug: volunteering here makes my heart happy!), I took home several sweet peppers for stuffing purposes. I was thinking stuffed peppers would be a good dinner alongside chicken or fish but my mother–who came in town this week–and I ended up making them for lunch instead and not incorporating meat because we’d ordered BBQ the night before. Regardless, they were still delicious!! Today I ate a leftover pepper for dinner and smeared sour cream over the top; that was yummy, too! Here’s the recipe below. As with most of the ones I post on this blog, modifications are welcome if you lack certain ingredients. :)
- 5-6 square-shaped sweet peppers
- 2 cups brown rice, cooked
- 1 cup (total) of tomatoes, peppers and onions, diced
- 2 TBS garlic, minced (canned or fresh)
- dried spices - thyme, basil, parsley, red pepper flakes, salt, pepper
- 2 cups shredded cheese
- Cut tops off peppers, pull out seeds (save/dry them for future use, i.e. planting next summer ;) )
- Place peppers in a 9x9 casserole dish
- Mix the rest of the ingredients together in a bowl, minus the cheese
- Fill peppers with mixture*, sprinkle cheese on top
- Bake peppers at 400F for 20 minutes, until cheese is melted and filling is hot. (Bake longer if you like softer peppers.)
- *if you have any mixture left you can either eat it as a meal of its own or freeze it for future use!
OMG these look AMAZING. I’ll have to try to make these! Last week I cooked some Mexican food and had some trouble with spicy peppers…read the whole story on my blog! http://thelindycity.wordpress.com/2013/08/18/las-manos-mexicanas/
Thanks!!