Sometimes I miss the blog, like today after I made a delicious meal and want to share it. Problem is I'm really busy with the two girls and forget things like taking pictures of said meal. But for those of you who don't mind a recipe without a picture, here goes:
Stuffing:
1 c wild rice or brown rice
3 carrots, peeled and finely chopped
1/2 t of salt
1 c ricotta cheese (could substitute cottage cheese)
1/2 c spanish olives, chopped
1/2 c mozzarella cheese
1/2 t paprika
1/4 t cayenne pepper
3 bell peppers
Preheat oven to 375 degrees.
Cook rice with carrots and salt in water according to directions. While rice mixture cooks, chop olives and mix with spices, ricotta and mozzarella cheeses (hold out a little mozzarella to sprinkle on top of peppers). Cut peppers in half length wise, removing seeds but leaving the stems to retain the shape of the pepper.
When rice is cooked, combine with cheese and olives then fill peppers, covering with remaining mozzarella.
Place peppers in a baking dish with 1/4" of water and cover with aluminum foil. Bake for 25 minutes. Uncover and broil for additional 5 minutes until cheese browns.
Enjoy this easy all-in-one meal.
yay, a post! i've always wanted to make stuffed peppers but *someone* hates them.
ReplyDeleteTell him to get over it....They are amazing! :)
ReplyDeleteI hated stuffed peppers growing up. Recently I realized that I really don't like green peppers. Red, orange and yellow are a different story. They're more expensive, yes, but I'm willing to spend the extra 20 cents.
ReplyDelete