Monday, May 9, 2011

Stuffed Peppers Recipe

Stuffed peppers are a colorful side dish to add to a meal or to serve as a meal. The above is an orange stuffed pepper that one of my sister's made and below are yellow and green stuffed bell peppers that my other sister made.

I ate these as a snack one afternoon and was quite surprised as they are different from other stuffed peppers that I have eaten. The peppers were not as soft and the stuffing was not quite as moist as what I am used to, but they were still delicious.

4 bell peppers (any color you like)
2 tbsp. olive oil
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tsp. cumin
1 tsp. turmeric
2 teaspoons salt
1 teaspoon pepper
1 egg
1 pound lean ground beef or chicken
1 1/2 cups long-grain rice, cooked (or cooked quinoa)


Cut off the top of each pepper

Remove the seeds and membranes

Chop up edible part of the tops and put aside.

Rinse peppers under cold water. Put them aside.

Heat olive oil in a large pan.

Sauté chopped pepper tops, onion, celery and carrot for about 3 minutes, or until vegetables are tender.

Add garlic, oregano, basil, cumin, turmeric, salt, and pepper. Mix well, then remove from heat.
In a large mixing bowl, lightly beat the egg.

Mix in ground beef and cooked rice. Then mix in vegetable mixture.

Stuff peppers with the mixture and place on a baking sheet lined with parchment paper.

Bake at 350° F for 30-40 minutes.

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