We signed up for the CSA offered by the Green Grocer here in Chicago, albeit 2 weeks late, and tonight we made our first meal, stuffed green peppers. Due to some unforeseen circumstances, we ended up eating said peppers at 11:45 p.m. but they were delicious nonetheless. So good that I caught Luke licking the plate after his pepper was gone! Haha, love it srsly! I sort of made up the recipe based on what was in our fridge, a few internet searches and trying to remember my mom’s stuffed green peppers. Here’s what I came up with, bear with me here, I am not really good at writing down recipes.
:: ingredients ::
2 green peppers
1/2 c. of uncooked brown rice medely
1 or 2 garlic cloves diced
1/2 small onion chopped
1 handfull of mushrooms chopped (maybe about 3/4 c.)
a sprinklin’ of parsley, dried or fresh
1 c. tomato sauce (plus a few tbsp. for topping them off)
grated mozzarella cheese
2 tbsp. olive oil
-Cook the rice according to the package.
-Preheat oven to 400˚F
-Prepare the peppers by cutting off their tops and scooping out their insides and seeds. Chop the remaining portions of the tops and place in a bowl with the other chopped veggies.
-In a large saucepan heat up the olive oil and sauté the garlic. When that’s done, dump in the veggie bowl and let them cook for 5-7 minutes under medium heat. Season with some salt and pepper if you like.
-Add the tomato sauce and rice and stir it all up.
-Spoon mixture into your peppers, top them off with a spoon of tomato sauce and pop em in the oven for 40 min.
-At 40 min. take the peppers out and top them with a healthy portion of the grated mozz. Don’t be shy, trust me you will regret it if you are shy. Back in the oven for approx. 5 more minutes or until cheese is melted, then you’re done!