Sunday, August 9, 2009

Bell Peppers stuffed

At a local grocery store down in Kent the other day, I spotted a rarity. A purple pepper. Having previously exclaimed my love for the color, you can imagine that I went and bought one (it tastes like all other bell peppers, closest to red I’d say), and since my friend was coming over to cook I decided to combine the two occasions. Stuffed Peppers Granted, by the end the peppers were pretty weak and not the best containers, and the filling wasn’t as flavorful as I’d have like (bread crumbs would have been a good edition as would mushrooms) but it was tasty and filling and though this recipe makes two there was still leftovers.

Stuffed Bell Peppers

½ cup brown rice or some sort of grain
½ large onion (I used walla walla)
¾ cup fresh spinach
1 clove garlic
1 tablespoon olive oil
3 bell peppers
Mozzarella cheese
1 ½ cup water
1 small tomato
Spices to preference

Brown rice/grain, diced onion, diced tomato, minced garlic, and ½ of a bell pepper diced in a saucepan with olive oil. After 3-5 minutes add in water and cook rice/grain per directed (I simmered mine for 45 minutes covered). Once 20 minutes are left place bell peppers deviened and open on top in oven on sides, turn every five minutes. When there is only 15 minutes left add in the spinach and spices, I put in some fresh basil leaves, thyme, savory, and oregano, but many other combos would work as well. Once the mixture is cooked spoon it into upright standing bell peppers (though mine were more than a little tipsy), place some mozzarella slices on it, and let cook eight more minutes.

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