@$% #@%$ MSIE ....
Oh no... I just discovered the blog is looking pretty horrendous in Internet Explorer these days. Dammit, I like things to look pretty! It irks me to think that it has been screwed up for weeks without my knowledge...that sucks! Now really, dear readers, do me a favor and let me know if things are looking funny to y'all (like the links aren't on the right side of this page, or the font is looking way too huge and bold...like I am shouting for days, and days and days...ewww) 'cause I just forget to check sometimes.
I hope to have it looking better this evening, so please check back then. Honestly now, the best solution is for all y'all to switch to Mozilla Firefox, the browser of joy and beauty (with no pop ups, better security, and lovely features such as tabs...oh, glorious tabs!). Really, its true! And free, too!
I am also going to be adding a few things soon, like an archive and recipe lists in the right column, and will be playing around with posting to catagories (though we've had some problems with that in the past....like entries that go missing in action. Yipes!).
29 Jun · Wed 2005
Stuffed Bell Peppers with Tomato Sauce
We have discovered a new recipe that is quite delicious and rather easy to make. I found it on the web (thank you Wolfgang) and adapted it just a bit to make it easier, though I didn't have to do much. We have always avoided making "stuffed" things because invariably they include one or more types of an aged cow product which does not fly in our household. But looky here, I discovered one that does not, yet it is not dry, thanks to a nice dousing of tomato sauce. I, however, do secretly dream of putting a slathering of dairy on the top, but unless I cook mine in its own pot (therefore increasing the dirty dish load which I am so loath to do) that will not be happening any time soon.
Stuffed Bell Peppers with Tomato Sauce (Serves 4-ish)
The filling:
1/2 pound ground chicken (or meat of your choice)*
1/4 cup olive oil
1 cup diced onion
1/2 pound mushrooms, chopped (or whatever seems right, I don't measure)
2 garlic cloves minced (or more to taste)
1 egg, lightly beaten
2 tablespoons chopped parsley (or basil)
1 teaspoon chopped fresh thyme (again, substitute other herbs as desired)
1/2 teaspoon ground cumin
1-2 teaspoon(s) salt
freshly ground pepper
2 cups cooked long grain rice (I use yesterday's leftovers)
The rest:
2-4 bell peppers, any color
1/4 cup olive oil
salt & pepper
tomato sauce, homemade or from a jar
1. Preheat oven to 350 (F).
2. Prepare the chicken filling. Heat large skillet over medium high heat, add olive oil. Saute onions until translucent, then add mushrooms and garlic. Cook until all moisture evaporates (just a few minutes), stirring occasionally. Let cool.
3. While meat cools, prepare bell peppers. Wash and dry, then cut the top inch of the pepper off, keeping the stem intact. Remove seeds and core, then brush with olive oil inside and out. Sprinkle insides with salt and pepper. Set in an ovenproof dish.
4. When meat is cool, add rest of filling ingredients, including rice (also cool), herbs & spices, and egg. Stuff peppers with as much filling as they can hold, then put lids back on top. Arrange in ovenproof dish, then pour tomato sauce over peppers.**
5. Bake for one hour, or until peppers are soft and filling is cooked through.
* I have used up to a pound of meat, which makes for a meatier mixture and more leftovers.
** I usually have extra filling, which can be used to fill more peppers or baked in smaller ovenproof dishes for leftovers. We also added small summer squashes to the pan, and they roasted perfectly in the tomato sauce (and kept the peppers from falling over!).
We have discovered a new recipe that is quite delicious and rather easy to make. I found it on the web (thank you Wolfgang) and adapted it just a bit to make it easier, though I didn't have to do much. We have always avoided making "stuffed" things because invariably they include one or more types of an aged cow product which does not fly in our household. But looky here, I discovered one that does not, yet it is not dry, thanks to a nice dousing of tomato sauce. I, however, do secretly dream of putting a slathering of dairy on the top, but unless I cook mine in its own pot (therefore increasing the dirty dish load which I am so loath to do) that will not be happening any time soon.
Stuffed Bell Peppers with Tomato Sauce (Serves 4-ish)
The filling:
1/2 pound ground chicken (or meat of your choice)*
1/4 cup olive oil
1 cup diced onion
1/2 pound mushrooms, chopped (or whatever seems right, I don't measure)
2 garlic cloves minced (or more to taste)
1 egg, lightly beaten
2 tablespoons chopped parsley (or basil)
1 teaspoon chopped fresh thyme (again, substitute other herbs as desired)
1/2 teaspoon ground cumin
1-2 teaspoon(s) salt
freshly ground pepper
2 cups cooked long grain rice (I use yesterday's leftovers)
The rest:
2-4 bell peppers, any color
1/4 cup olive oil
salt & pepper
tomato sauce, homemade or from a jar
1. Preheat oven to 350 (F).
2. Prepare the chicken filling. Heat large skillet over medium high heat, add olive oil. Saute onions until translucent, then add mushrooms and garlic. Cook until all moisture evaporates (just a few minutes), stirring occasionally. Let cool.
3. While meat cools, prepare bell peppers. Wash and dry, then cut the top inch of the pepper off, keeping the stem intact. Remove seeds and core, then brush with olive oil inside and out. Sprinkle insides with salt and pepper. Set in an ovenproof dish.
4. When meat is cool, add rest of filling ingredients, including rice (also cool), herbs & spices, and egg. Stuff peppers with as much filling as they can hold, then put lids back on top. Arrange in ovenproof dish, then pour tomato sauce over peppers.**
5. Bake for one hour, or until peppers are soft and filling is cooked through.
* I have used up to a pound of meat, which makes for a meatier mixture and more leftovers.
** I usually have extra filling, which can be used to fill more peppers or baked in smaller ovenproof dishes for leftovers. We also added small summer squashes to the pan, and they roasted perfectly in the tomato sauce (and kept the peppers from falling over!).
