Thursday, May 2, 2013

Stuffed Peppers

Original here

My version:


  • 6 red bell peppers, tops removed and seeded
  • 4 tablespoons olive oil
  • 1 white onion, diced
  • 1 cup sliced mushrooms
  • 2 teaspoons freshly chopped garlic
  • 2 zucchini, diced
  • 2 cups cooked brown rice
  • 1 (14-ounce can) tomatoes, undrained
  • 1 cup diced red and green peppers (you can use the tops)
  • Salt and freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 lb ground, browned, turkey (optional)


Preheat the oven to 350 degrees F.

Boil peppers for about 7 minutes, or until they yeild to a squeeze of the tongs.  While water is coming to a boil and peppers are cooking, do the following. 

In a large skillet  (or 2) over medium heat, add the oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste. Place peppers in muffin trays to keep them upright.  Spoon the vegetable mixture into the peppers. Bake until the peppers are fully cooked, about 15-20 minutes.

Remove from the oven and serve.

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