One of my family favourites are stuffed green peppers. I think what got me to make them was the fact that my neighbour/taste tester has been bugging me for the past 2 or 3 weeks to make stuffed peppers one of his most favourite dishes. I don't know about you but before going grocery shopping each week I put together a menu along with my shopping list. D, my neighbor/taste tester, is always helping us with some sort of project and I had found out that his parents were going to be out-of-town for the weekend and decided that he wasn't going to be eating alone on Saturday night.
I had dinner in the oven and asked Rambo to text D to let him know that dinner was going to be ready soon and that he should come over. Now I should let you know that MJ and I were the only ones who knew what dinner was going to be and that was because she was with me when I went grocery shopping and told me I don't know how many times that she doesn't like green peppers or onions. According to MJ they are gross and she doesn't want to eat them! Thank good for Applegate Farms chicken nuggets. I bet Rambo that I could get D to come over so I sent him a text that said "stuffed peppers will be ready in 20 minutes your invited to dinner" and not even a minute later he replied "ok thank u". He was over about 5 minutes later ready for dinner.
The great thing about my stuffed pepper recipe was is that when I had to get rid of dairy in my diet the only change I had to make to this recipe was to remove the shredded cheese that I usually melted on top. I've found that by skipping the cheese that I used put on food that I've been missing out on some really good flavors. But of course on a couple of things, mostly restaurant food, I figured out why they put so much cheese on the food and that's because without it the stuff isn't edible. Needless to say I've cut back big time on eating out!
7 green bell peppers
1/4 cup fresh cilantro (measurement was before it was chopped because I forgot to measure afterwards)
1 lb ground sausage
1 can diced tomatoes, drained
1 onion, chopped
1 tbsp minced garlic (have I mentioned we love garlic)
1 1/2 tsp McCormick Gourmet Chipotle Chili powder
salt and pepper, to taste
2 tsp grape seed oil
1 1/2 cups brown rice
3 cups water
1. In a saucepan add the water and rice and let soak for 20 minutes. While rice is soaking cut the tops off of the green peppers and remove the seeds and place them in a casserole dish. After rice is done soaking put it on high until it comes to a boil and then cover and let cook for 20 minutes or until the water has been absorbed.
2. Preheat oven to 375*. While the rice is cooking you can go ahead and brown the sausage breaking it up while cooking it. In a small pan over medium heat add grapeseed oil, onions and minced garlic and cook stirring occasionally until onions are translucent.
3. Once rice is finished cooking mix thoroughly rice, sausage, onions, and seasonings and fill the green peppers with the rice mix. Place them into a casserole dish and fill 1/4 of the way with water and cover with foil.
4. Cook for about 25 minutes in the oven or until the skin starts to get that crinkly look at the top. I know it seems like a lot of work but it is well worth it!!!!!! These are so filling that I usually serve with a small salad and maybe some crusty bread.
|Before going into oven|
|Come on guys let me get the picture first!!!!|