Sunday, 16 June 2013

Summer stuffed peppers

A great way to use what's in your herb garden and what's on sale at the local grocery store!

This is what I did, but you can vary the recipe anywhere you'd like. I will provide suggestions below.

2 green peppers
2 red peppers
2 hot/banana peppers (longer, skinnier, spicier)  Option - yellow or orange peppers instead.

Mix (to be divided into three):

1 block of firm or extra firm tofu either diced or whirled in the food processor (or ground meat)
1 red onion diced
1 cup of cooked quinoa (or rice)

Herbs (to be divided into three different combinations):

chopped parsley from the garden (a handful)
dried oregano
salt and pepper
chopped cilantro from the garden (a half handful)
fresh chopped basil from the garden (a half handful)

Other ingredients needed:

whole tomatoes (canned)
sliced fresh tomatoes
4-5 mushrooms, chopped
garlic (one clove, finely chopped)
sliced mozzarella cheese (I use skim milk cheese, but you can use the whole milk goodness one!)
olive oil

Directions -

1. Add Tofu and onions to a pan with some olive oil and sauté until the onions are tender and the tofu is browned. Add some salt and pepper to taste. Note: if you are substituting meat, I would cook the meat first, drain off the fat, and then add the onions.
While the tofu is cooking, you can bring your quinoa to a boil and set it aside.
2. Separate the cooked tofu and onions into two mixing bowls, keeping a third of the mixture in the pan. Add the mushrooms and garlic, a little more olive oil and keeping cooking until the mushrooms are soft. When this portion is done, add to a third bowl.
Preheat oven to 350 degrees.
3. Core and de-seed your peppers. Note: the long skinny ones you may have to open along one side so you have room to fill them with the stuffing. The green and red ones should be good just with the tops removed.
4. To the bowl with the mushrooms add the following: half the chopped parsley, one or two canned tomatoes, one third of the quinoa. Crush the tomatoes into the mixture until you have an even mélange of all the ingredients. Fill your green peppers with this mixture.
5. To one of the other bowls add the following: the basil, cilantro, one canned tomato and one third of the quinoa. Mix all the ingredients together and fill your peppers (either yellow, orange or spicy) half way. Place a fresh tomato slice and a slice of mozzarella on top, then the rest of your mixture. On the top of the pepper, add another fresh tomato slice and a slice of mozzarella.
6. To the last bowl, add the following: the other half handful of parsley, the last third of the quinoa, about two teaspoons of cumin and another two teaspoons of paprika, one - two canned tomatoes. Crush the tomatoes into the mixture until even distribution, and then stuff your red peppers.
7.  Place all the peppers onto a baking sheet and bake in the over at 350 for 35 minutes.


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