Stuff a Pepper in it....

      People know how to stuff turkeys and their faces, but most forget that you can stuff other items as well. I've stuffed pork chops (so delicious), chicken (like a turkey right?), and peppers (full of meaty tomato-ness).

       I can understand the apprehension that faces people when the prospect of stuffing something is presented to them. It appears to be a time consuming task, and that ever present fear of "what happens if it bursts? falls over? splits? doesn't taste good?". Stuffed foods can seem fancy and may seem like something that is outside of your skill set, but it doesn't have to be. This is, by far, the easiest stuffed pepper recipe ever. When I was looking for a good recipe, I found some with about 17 steps where you had to blanch the peppers and line them in such a way that you would burn your hands. I wasn't looking for a recipe where injury was certain (I like to keep it a surprise).

So, here's what you need:
1 lbs ground beef or pork (I used pork)
1/2 cup uncooked long grain white rice (I used brown)
1 cup water
6 green bell peppers - Make sure you choose ones that are stable when set on their 'lobes'
2 - 8oz cans tomato sauce
1 tbsp Worcestershire sauce
1 clove garlic
1 small onion
salt and pepper to taste
1 tsp Italian seasoning (equal parts basil, marjoram, oregano, rosemary, thyme)
slices of Mozzarella cheese


1. Start by preheating your oven to 350°F.

2. Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook 20 minutes (or just make rice in rice cooker according to instructions)

3. In a skillet over medium heat, cook the meat until evenly browned.

4. Cut off the tops of the peppers and discard the seed, stem and membrane. Cut up the top and toss in with the meat. Arrange peppers in a baking dish with the hollowed sides facing upward.

5. In a bowl, mix the browned meat, cooked rice, 1 can of tomato sauce, Worcestershire sauce, garlic, onion, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.

6. Mix the remaining tomato sauce and Italian seasonings in a bowl and pour over the stuffed peppers.

7. Bake for 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.








8. Arrange mozzarella slices over cooked stuffed peppers and return to oven to melt.

           This is a great recipe because you could do all the prep work earlier in the day, stuff the peppers and have them ready to toss in the oven as your guests arrive. You'll have them all fooled that you've been slaving in the kitchen all day to prepare such an exquisite meal.

          You could try different combinations of cheeses, herbs, sauces. One unique stuffed pepper I saw was to use roast beef (in place of ground meat), BBQ sauce, and provolone cheese to make a phili-cheese steak pepper. I might try that one next.

Enjoy!

Mel

Not Your Average Rabbit-Food

   Welcome Back! Okay, I know, technically it was me that was missing but the world has been so busy lately.

       It's a new year, with new goals and exciting events so healthy living has become a priority. It's been difficult while working at a bakery, not just for me but for Mr. Pepper too. He finally had to tell me to "stop" because he didn't "need a treat every day". I didn't realize I was spoiling him, nor did I think he'd ever complain about being the recipient of brownies, cupcakes, and tarts. I digress, we are now on a healthy kick because have a few weddings to attend (including our own) where we must look our best. We are also competing in the Tough Mudder in May with a group of friends from University. Yes, I think we are a little crazy too, but what sounds like more fun than running 10 miles while completing 25 various military style obstacles with a group of nutty Brock Grads? So, to help us stay in tip-top shape and lose some of those pesky pounds and inches, we've instituted a meat-free day. Mr. Pepper thought it would be hard, but he agrees that the hardest part is finding new recipes to try (we don't want to feel like we're rabbits).

          Here is one of our favourite recipes, and by making a few alterations you could eat it every week and not recognize it's the same dish.

Veggie Medley

 12 mini red potatoes, unpeeled and quartered

3 cups medium-sized mushrooms

2 medium carrots, peeled and coarsely chopped

2 medium zucchini, cut into bite-size chunks

1 medium red onion, sliced

1 large red pepper, cut into bite-size chunks

1 large yellow pepper, cut into bite-size chunks

2 cups green beans, cut into bite-size chunks

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp fresh rosemary, or 1 tsp dried

1 tbsp fresh oregano, or 1 tsp dried

1 tbsp balsamic vinegar

1/4 tsp salt and ground black pepper

1/2 cup light feta cheese, crumbled

1. Lightly grease a large roasting pan or pyrex dish with butter, oil, or cooking spray.

2. Add vegetables, garlic, oil and herbs. Mix well.

3. Roast uncovered at 425°F for 30 minutes stirring once or twice during cooking time.

4. Turn on broiler and broil vegetables for about 5 minutes, until the edges start to brown.

5. Remove vegetables from oven and transfer to a serving bowl. Toss with vinegar, salt and pepper. Sprinkle crumbled feta over top. Serve warm

To change it up add some different vegetables. We've had it with green peppers and broccoli, and have taken out the mushrooms. I'm sure it would be good with sweet potatoes, eggplant, tomatoes, corn, asparagus, or any vegetable you want to add. I also purchased Goat Feta (much to Mr. Pepper's dismay) which has a much stronger flavour than regular Sheep Feta, so I've even made it without the Feta. Trying different vinegar would also change the flavour. I can't wait to try this recipe in the grill basket on the BBQ come summer.

Bon Appetite!

Mel