Easy, Delicious, and oh so Colorful!
These little two-bite beauties are so versatile.
- Tapas-size plates
- Meat of your choice, or meatless
- Do ahead
Traditionally, rice was the grain of choice to stuff things: peppers, squash, eggplant, grape leaves, cabbage and other stuff-able things. But the modern twist on traditional food says, “the sky is the limit.” Here are just a few interchangeable ideas to the traditional rice and meat filling.
- Multi colored rice medleys
- Coarsely chopped nuts
- Pine nuts
- Ground meats of your choice, or not…
Ingredients, Assembly, and Cooking are as follows:
Mini Peppers - a 1 lb bag
Cooked Grain – 1 1/2 cups dry grain to 5 cups water, 1 clove garlic, 2 teaspoons salt
Ground meat – 1 lb. sautéed and drained. Then add 1 tablespoon olive oil, juice from 1 lemon, 1 cup chopped onions, 1 tablespoon chopped marjoram, 2 teaspoons cinnamon
Peppers: cut tops off, clean out seeds, toss in a little olive oil, salt, pepper. Arrange standing open side up in a baking dish. Parchment lined makes for easy removal.
This point can all be done a day, or so ahead. If you are hungry now, you are only 30 minutes away from eating these little beauties. Simply spoon the filling into the peppers, cover loosely, (to create a little steam) and bake at 375 for 15/20 minutes. Peppers should soften a little yet still remain shapely. Nothing worse than an over cooked pepper!