Today you get to find out who the Earth Day Green Weeks Challenge winners are!
Actually, I’m lying. That’s tomorrow, but thanks for stopping by! To reward you, and because I got so many emails and comments asking for it, stuffed peppers, it is!
Now, I don’t have the exact recipe. I asked the boyfriend if he would jot it down for his stuffed-pepper-fans but he said he really didn’t remember it. So, instead, I’m going to list ingredients that were used and you just get to add the amounts that suit you. Because really, isn’t cooking all about trial and error and just playing around?
- Yellow, red, or green bell peppers
- Brown rice, quinoa, or other grain, cooked
- White onions, diced
- Mushrooms, *diced into small squares
- Green onions, sliced
- Cilantro, roughly chopped
- Tomatoes, fresh and diced, or canned
- Salt and pepper
- Italian herb seasoning OR equal parts of dried parsley, oregano, marjoram, basil, rosemary, thyme
- Cayenne pepper
- Garlic (may or may not have been present)
*To easily dice mushrooms, use an egg slicer, slicing the mushrooms one way, and then the other. Makes perfect dice sizes every time!
Sautee onions and mushrooms in a pan with olive oil until soft. Add green onions, one extra bell pepper, chopped, all spices, rice, garlic and chickpeas, and heat for another few minutes.
While the rice, chickpea mixture is heating, take each bell pepper and slice the top off, keeping an inch or two to act as a lid (as pictured above). Scoop out of the innards and set aside.
When the rice mixture is finished cooking, add in the cilantro and tomatoes. Now is time to stuff the peppers (full, full, full) and top with it’s ‘lid.’
Bake the peppers, sitting upright, in a 375 degree oven for 30-45 minutes. Top with goat cheese, below, or eat as is!
Alternate endings may include chicken or beef (organic and grass fed) in the rice mixture, bread crumbs (as the boyfriend likes it), and/or other cheese stuffed in with the rice mixture.
Hmmmm… do you like how I call my boyfriend just boyfriend? Should I write, instead, his name? Sascha. Or Chef, since he’s the best cook I know? Or I could call him Fishy-Poo, which I do use to address him on occasion. But we’ll just keep that last one our little secret.