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!).
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!).
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