Bell pepper is a wonderful vegetable that can be used in a number of dishes. I bought sweet yellow bell peppers last week in my local farmer's market. I made a one dish dinner yesterday with these puppies. I made stuffed bell peppers and roasted butternut squash soup. The whole family enjoyed this warm meal on a rainy night.
Ingredients:
3 Tablespoons olive oil
2 onions, finely chopped
2 garlic clove, crushed
1/2 Cup chopped mushroom
1/2 Cup black beans, drained
1 Tablespoon sliced black olives
1 teaspoon red chili powder
1 teaspoon cumin-coriander powder
salt
1 Cup rice(not Basmati)
2 Tablespoon fresh parsley, finely chopped
1 Tablespoon tomato paste dissolved in 3 Cups hot water
6 red, green, yellow, or orange bell peppers
Method:
1. Wash and soak rice.
2. Heat oil in a shallow, heavy-bottom pan over medium heat. Add onions and garlic; cook, stirring, for 3 minutes. Add mushroom, cook for 2 minutes. Add black olives, black beans, chili powder, cumin-coriander powder, and salt. Stir for a minute. Add tomato paste mixed in water, and bring to a boil.
3. Drain rice and add it to the pan. Add half of parsley, stir and cover with a lid. Reduce the heat and let rice cook for20 minutes,or until rice is tender, and the liquid is absorbed. Sprinkle more water if required. Stir in the remaining parsley. Set aside and let cool slightly.
4. Preheat oven to 400 F. Cut the top of each bell pepper and set aside. Remove and discard the core and seed from each pepper.
5. Lightly spray a baking dish. Rub or spray the peppers with oil, arrange them in a single layer in the dish. Divide the stuffing equally between the bell peppers. Use wooden tooth-picks to secure the tops back in place.
6. Bake in the preheated oven for 30 minutes, or until the bell peppers are tender. Serve hot.
Note:
1. I like to use black rice or mix wild rice with short-grain rice.
2. I add chopped Jalapeno peppers to the rice for flavor.
3. My kids like to add shredded cheese to the rice and also like to eat it with sour cream.
Ingredients:
3 Tablespoons olive oil
2 onions, finely chopped
2 garlic clove, crushed
1/2 Cup chopped mushroom
1/2 Cup black beans, drained
1 Tablespoon sliced black olives
1 teaspoon red chili powder
1 teaspoon cumin-coriander powder
salt
1 Cup rice(not Basmati)
2 Tablespoon fresh parsley, finely chopped
1 Tablespoon tomato paste dissolved in 3 Cups hot water
6 red, green, yellow, or orange bell peppers
Method:
1. Wash and soak rice.
2. Heat oil in a shallow, heavy-bottom pan over medium heat. Add onions and garlic; cook, stirring, for 3 minutes. Add mushroom, cook for 2 minutes. Add black olives, black beans, chili powder, cumin-coriander powder, and salt. Stir for a minute. Add tomato paste mixed in water, and bring to a boil.
3. Drain rice and add it to the pan. Add half of parsley, stir and cover with a lid. Reduce the heat and let rice cook for20 minutes,or until rice is tender, and the liquid is absorbed. Sprinkle more water if required. Stir in the remaining parsley. Set aside and let cool slightly.
4. Preheat oven to 400 F. Cut the top of each bell pepper and set aside. Remove and discard the core and seed from each pepper.
5. Lightly spray a baking dish. Rub or spray the peppers with oil, arrange them in a single layer in the dish. Divide the stuffing equally between the bell peppers. Use wooden tooth-picks to secure the tops back in place.
6. Bake in the preheated oven for 30 minutes, or until the bell peppers are tender. Serve hot.
Note:
1. I like to use black rice or mix wild rice with short-grain rice.
2. I add chopped Jalapeno peppers to the rice for flavor.
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