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Menu Plan for the week of Oct. 11, 2013:  Thursday's Recipes

Stuffed Bell Peppers, Oriental Style

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     These peppers are braised, rather than baked, so we skip the usual step of blanching them first.

Stuffed Bell Peppers, Oriental Style               Preparation and cooking time:  40 minutes
   Stuffed Bell Peppers don't always have to have tomato sauce and cheese on them.  Choose whatever color pepper you like.  You could substitute Basmati or regular rice for the brown. Try to get 4-sided peppers, they are easier to stuff and lie flat .  

6oz (180gr) ground beef/turkey/sausage
2 bell peppers  any color
1 medium onion
1 rib celery   optional
1 tbs chopped fresh ginger     substitute 1/2 tsp dried, ground ginger
2 cloves garlic
1 tbs olive oil
1/3 - 1/2 cup chopped water chestnuts I don't know what size tin you can buy but I use 1 small tin.
2 tbs soy sauce, divided
1 1/2 cups (12oz. 360ml) chicken stock, divided
2 tbs cornstarch (corn flour, maizena), divided
1 cup cooked brown rice    see below

Cook rice. 
Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds.  Set aside (do not blanch). 
Peel and chop onion and garlic.  Chop celery.  Sauté onion, celery and garlic over medium heat in large skillet.  Skillet must be large enough to hold all pepper halves, when they are stuffed, in one layer.  When onions start to become translucent add ginger, water chestnuts and meat.  Break meat up as it cooks.  When meat is cooked add 1 tbs soy sauce and 1/4 cup chicken stock. Dissolve 1 tbs cornstarch in 1/4 cup chicken stock.   Add to the skillet and stir well, cooking until it thickens.  Add rice when rice is done, mix well. 
Fill peppers with meat and rice (set on a plate while you work).  Once all peppers are filled using all of the beef and rice, put the peppers back into the same pan (filled side up, in one layer).  Pour remaining 1 cup of chicken stock around peppers in skillet, cover, return to heat and simmer for 20 minutes, until peppers are tender. 
Remove peppers.  Dissolve remaining 1 tbs cornstarch in remaining 1 tbs soy sauce (add 1 tbs water to make it easier).  Bring stock left in pan to a boil.  Add cornstarch mixture and stir, cooking until thick.  Serve peppers with sauce on the side.

Note: If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side also.

Brown Rice  use quick cooking rice - it will cook in the time it takes to sauté the meat. The rice I use takes about 15 minutes. .

1/3 cup quick cooking brown rice
2/3 cup (5oz, 150ml) chicken stock -or stock and water mixed, check your package for correct quantity

Cook rice in stock according to package directions. 

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, small saucepan with lid, plate Start to cook rice Chop onion, garlic, sauté Chop celery, add to skillet Cut peppers, choosing best sides, clean Chop water chestnuts, ginger, add to skillet Add meat to skillet, breaking it up and browning Add soy sauce, stock to skillet when meat is brown

Dissolve cornstarch in stock, stir into skillet until thick Add rice to meat, stir well to combine Stuff peppers, putting on plate while you work Remove any leftover stuffing, cover to keep warm Put peppers back into skillet, add stock, cover, simmer     20 minute break Dissolve remaining cornstarch in remaining soy sauce Remove peppers Bring stock in skillet to a boil Stir cornstarch into stock in skillet to make sauce Serve peppers, sauce on the side

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By Katie Zeller

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