Robin Daumit

PEPPERS - STUFFED

Robin Daumit
 PEPPERS - STUFFED

         

                   Easy, Delicious, and oh so Colorful!

These little two-bite beauties are so versatile.

-       Appetizers

-       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

-       Quinoa

-       Barley

-       Farro

-       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!

Enjoy!!