Peppers
I went home Wednesday morning. Got up early and took the bus to Sackvegas, then wandered through the waterfowl part taking pictures. Eventually ended up at in-laws house.
My mother-in-law grew these peppers. Picture doesn't really show scale but these were giant, gorgeous peppers. I made up a vegetarian stuffed pepper recipe last night, came out rather good. Today I attempted to make toasted tomatoe (also shown) sandwiches out of fajitas, consummate disaster! Un-edible mess that ended up in the garbage can. Noel rescued me and made quesadillas.
Vegetarian Stuffed Peppers
Preheat oven to 350
Start with 3 nice size peppers. Chop in half. Leave stems attached. Peppers should be assembled on a lightly oiled cookie sheet.
Rice Mixture:
Cooked rice (about 1 cup)
Cottage or Ricotta Cheese (1/4 cup)
1 beaten egg
Cheddar, Parmesan, whatever shredded cheese you have on hand (1/2 cup divided)
Mix this up in a bowl using 1/4 cup of shredded cheese and spoon into peppers. Pack it down with the back of spoon.
Veggie Topping
Use whatever is in the fridge! Seriously. This time I used:
2 cloves garlic, minced
1 tsp fresh ginger minced
2 tbsp onion, minced
I medium carrot, grated
10 waxed beans chopped small
1/4 red pepper diced
1 celery rib diced
1. Sautee first 3 veggies in tsp of oil, then throw in everything else in pan, cook until onions start to get transparent.
2. Spoon veggies on top of rice mixture, make sure rice is completely covered, otherwise it will dry out and get hard in the oven.
3. Cover veggie mixture with remainder of shredded cheese.
4. Roast in oven until peppers start to blacken, about 20 mins. Enjoy! This recipe as is makes a good main course for 2 people or can be a side for 4-6 people. I really meant to take a picture as the presentation was quite pretty but....they were eaten too fast!
My mother-in-law grew these peppers. Picture doesn't really show scale but these were giant, gorgeous peppers. I made up a vegetarian stuffed pepper recipe last night, came out rather good. Today I attempted to make toasted tomatoe (also shown) sandwiches out of fajitas, consummate disaster! Un-edible mess that ended up in the garbage can. Noel rescued me and made quesadillas.
Vegetarian Stuffed Peppers
Preheat oven to 350
Start with 3 nice size peppers. Chop in half. Leave stems attached. Peppers should be assembled on a lightly oiled cookie sheet.
Rice Mixture:
Cooked rice (about 1 cup)
Cottage or Ricotta Cheese (1/4 cup)
1 beaten egg
Cheddar, Parmesan, whatever shredded cheese you have on hand (1/2 cup divided)
Mix this up in a bowl using 1/4 cup of shredded cheese and spoon into peppers. Pack it down with the back of spoon.
Veggie Topping
Use whatever is in the fridge! Seriously. This time I used:
2 cloves garlic, minced
1 tsp fresh ginger minced
2 tbsp onion, minced
I medium carrot, grated
10 waxed beans chopped small
1/4 red pepper diced
1 celery rib diced
1. Sautee first 3 veggies in tsp of oil, then throw in everything else in pan, cook until onions start to get transparent.
2. Spoon veggies on top of rice mixture, make sure rice is completely covered, otherwise it will dry out and get hard in the oven.
3. Cover veggie mixture with remainder of shredded cheese.
4. Roast in oven until peppers start to blacken, about 20 mins. Enjoy! This recipe as is makes a good main course for 2 people or can be a side for 4-6 people. I really meant to take a picture as the presentation was quite pretty but....they were eaten too fast!