Preheat oven to 350
In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.
Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
Stir in the peppers and green chilies. Heat through and serve immediately.
Cut tops off of the bell pepers and remove seeds, rinse clean.
Scoop cooked rice mixture into bell peppers and place in oven to warm peppers, about 10-15 mins.
4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon firmly-packed brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*
Preheat oven to 350 degrees F.
Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, either steam or cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; sauté until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 20 to 30 minutes. Remove from oven and serve immediately.
Heat oil in a large
skillet over medium high heat. Add onion and cook, stirring occasionally
until transparent, 8 to 10 minutes. Add mushrooms and cook until
softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook
until just softened, then add parsley and spinach (in batches, if
needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa
and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2
minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
6 – Bell peppers (Yellow, Red, Orange- 6 pack sold at Sam’s)
2 lb. Ground turkey (I did 1 lb of each turkey and sirloin since my guests aren’t big turkey fans)
1 – 2 c. Brown rice, cooked (I made it with chicken stock instead of water)
1 Medium white onion, chopped
1 Clove garlic, minced
1 Can diced tomatoes with chiles and peppers
4 T. Tomato paste
6 T. Brown sugar (trust me, it will not make it sweet, just balance some of the acidity from the tomatoes)
1 T Red pepper flakes
4 oz. smoky Gruyere cheese (6 of the deli slices will be for the top)
2- 2 ½ c. Sharp cheddar cheese, shredded
Dried parsley flakes
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse until cool (no longer cooking) and set aside.
After they cool, test to be sure they can stand alone. If not, cut a little from the bottom to make them flat.
Preheat oven to 350 degrees.
Coat the bottom of a large skillet with EVOO begin to heat the pan to brown the meat. Season.
After meat is browned, drain.
Add onions, diced pepper tops (minus stems of course) and garlic.
Add brown sugar and pepper flakes.
Add rice (which should be about 2 ½ cups), diced tomatoes and tomato paste.
Fold the Gruyere cheese in reduce heat. Once it’s melted, remove from heat.
Line peppers in a casserole dish.
Stuff peppers with hot meat mixture.
Bake at 350 for 5 minutes.
Top each with one slice of Gruyere cheese and then with shredded cheddar.
Continue to bake for 15 minutes (or until cheese is melted)
Once melted, removed from oven and sprinkle parsley flakes on top.
Serve hot with a small dollop of sour cream if desired.