Stuffed Green Peppers, Americas Style
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
I really do not plan on doing stuffed vegetables on Thursday, it just happens! This week they were meant to be done on Tuesday, but we had to eat the lasagne. Then Wednesday, but I didn't want 2 'baked, tomato, low-meat' nights in a row. So here we are, Thursday again. And, as I've said before, I do the menu and shopping list on Thursday, so I like easy meals ;-) This is the last stuffed pepper of the season. There's a picture on the blog this week.
Stuffed Peppers, Americas Style Time: 40 minutes
I originally made these with Minute Rice, then, when I move and could no longer get it I switched to regular rice. Quinoa makes it so much more interesting and adds a meatier texture to the finished peppers - thus it's 'Americas Style' for both North and South!
5 oz ground beef (150 gr mince)
1 medium onion
2 stalks celery
2 cloves garlic
1 tbs olive oil
1 tsp chili powder
1 tbs Worcestershire sauce
1 tsp dried basil
1 can tomatoes, chopped
2 Tbs red wine
1/2 cup shredded cheese
1/3 cup cooked quinoa
2/3 cup stock
2 nicely shaped bell peppers, any color I used yellow and green
2 - 4 drops hot pepper sauce or more...
Cook quinoa in stock until done. Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lie nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible). Finely chop onion, celery; mince garlic. Heat oil in nonstick skillet over medium-high heat. Sauté chili powder for 1 minute. Add garlic, celery and onion, sauté until tender, 5 - 7 minutes. Add beef and sauté until cooked through breaking it up as it cooks. Add tomatoes, wine, Worcestershire sauce, basil, hot pepper sauce and quinoa. Remove from heat and spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C). Remove foil and sprinkle with shredded cheese. Bake, uncovered until cheese melts. Serve. Keep any extra stuffing warm and serve on the side.
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Cooking Schedule: 40 minutes |
Add tomatoes, wine, sauces, herbs, heat through |
Cooking for Two? Or more?
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