This summer has been pretty crappy for farmers here is good ole NW WA. Our tomatoes are far behind last year which means I will be trying out many green tomato recipes! Our melons are pretty far behind too which means I won't be stuffing my face with fresh cantaloupe 24/7. But, for some reason, the bell peppers are growing super duper well. That is a good thing for me because I effing love stuffed peppers! We have been eating them pretty regularly here. They are easy to make, can be made ahead of time, and are so good! If you would like to enjoy some, go ahead and make them for dinner this week. If you can't get them from a local farmer (or your very own garden), go ahead and buy them from the store. You can use any color you want, we just only happen to have green....because it isn't hot enough to turn them red.
created by FVW
feeds 2 (for main dish) or 4 (as a side dish)
4 bell peppers
3/4c brown rice, cooked
1T olive oil/butter
1/2 onion, diced
1 small tomato, diced
1/2c cheese, grate
1. Remember your rice must be cooked, so you may want to do that first. Preheat the oven to 350 while you are at it too.
2. Roast the peppers. If you have a gas stove, this works super well, just place the peppers on the open flames and turn as each side blackens. If you have an electric stove, I think you will need to use the broiler in your oven (just make sure you use the shelf closest to the broiler). Remember to turn the peppers when they blacken. The entire pepper won't turn black but big spots will.
3. Put the blackened pepper in the plastic bag and let sit for 10 minutes.
4. While the peppers are sitting, go ahead and put your oil in a sauté pan. Sauté your onions for about 5 minutes or until soft.
5. Put the rice, cooked onion, tomato, cheese, and salt in a mixing bowl. Mix them all up.
6. Take your bell peppers out of the bag. Use the edge of a knife to scrap off the blackened areas of the peppers. If you don't get it all off, that isn't a big deal. Just do the best you can.
7. Cut the top off your peppers and take out the seeds.
8. Stuff each pepper with the rice mixture. Place them each in an oven pan, I use a small one.
9. If there is leftover rice-mix, go ahead and put it on the top of all the peppers in the pan.
10. Cover with tin foil. If you are making this in advance of your meal, go ahead and cover with the foil and stick in the fridge. When you are ready to eat them, pop them in the oven for the amount of time below.
11. Bake for 20 minutes.
12. After 15 minutes, take off the foil and bake uncovered for 10 more minutes. After that, they're ready!Enjoy!