Tuesday, August 9, 2011

Bell Peppers......... Black, Lime Green, and Green Green

The Loot....The Fruits of One's Labor's
The Peppers From the Garden
 Which Make GreatVegetarian Stuffed Peppers

6 med. green peppers

2 c. cooked rice

1 lg. egg, slightly beaten or 1/4 c. Eggbeaters

1 c. chopped onion

1 sm. can tomatoes or 1 (10 oz.) can Rotel tomatoes

1 tbsp. vegetable oil

1 c. bread crumbs or wheat germ

1 1/4 c. grated Cheddar cheese

Cut off tops of peppers and remove and discard seeds. Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese. Stuff peppers and place in a round microwave casserole. Put extra filling around peppers. Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve. This dish can be made ahead and frozen for later use. Do not cook until after thawed.

I modified this recipe and parboiled the peppers, added some tuna, and cooked them at 350 in the oven for 30 minutes
and they were yummy.

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