Monday, June 13, 2011

Stuffed Peppers

This recipe has a gorgeous presentation, is totally simple, and can be varied by grain and/or meat to suit one's palette. 

1. Heat oven to 400F.
2. Slice bell peppers, removing membranes and seeds. Leave the stems on for presentation.
3. The filling can include whatever you like. We happened to have leftover vegetarian couscous with peas from the freezer but you can use jasmine rice, brown rice, or quinoa. I wanted to add some meat to the filling so I cooked a package of ground turkey with a little salt and pepper and one onion, then mixed it with the couscous once it had cooled. 
4. Add one jar of tomato sauce. Mine was red wine and parmesan flavor. 
5. Add another 1/2 cup shaved parmesan to the filling and homogenize.
6. Spoon into bell peppers.
7. Cover with foil and bake for 45 minutes
8. Sprinkle tops of pepper with extra parmesan and place back in oven, uncovered for 3 minutes.



Mad Dog said...

Looks fab but now that you are a true European resident, you'll have to start quoting your cooking temperatures in degrees Celsius as well as Fahrenheit.

Elyse said...

making these tonight! yum, yum. thanks for 'pe.