half onion, diced
half zucchini, diced or shredded
2 tomatoes, diced
5 mushrooms, sliced
2 cloves garlic, minced
half cup of rice (brown, white and wild)
few splashes of Worcestershire sauce
half cup feta
half cup grated chedder
half cup tomato sauce
cup of water
spices (salt, pepper, basil, oregano, etc)
1. Cut tops off peppers, clean out seeds and boil for 5 minutes. Drain and set aside.
2. Saute garlic and onions in a skillet for a few minutes. Add Worcestershire, tomatoes, zucchini and mushrooms. Add rice, water and spices. Mix. Cover and simmer for about 20 minutes or until rice is tender.
3. Add the feta, chedder and tomato sauce. Mix. Stuff each pepper with the mixture, adding a sprinkle of chedder to the tops of each pepper.
4. Bake for 10 minutes at 350 degrees or until the cheese is melted.
5. Enjoy with a salad and crusty bread.
Allow me to testify! Rebecca's Riced Red Peppers will knock your socks off. In fact, be forewarned my gentle readers, if you have children, pets, or any other floor dwelling creatures in your humble abode, take your socks off before attempting this recipe, as your offspring and pets are liable to bear witness to the awesome sock-knocking force of these peppers!
ReplyDeleteMmm those look good Becs. I don't know if I could eat any, though, what with it being so cold here (I need my socks).
ReplyDeleteWhy don't you try wearing those pajamas with the slippers attached? I'd love your thoughts on this recipe, Sar.
ReplyDeleteHmm, I'm pretty sure they don't make pajamas with feet in my size. Unless there's a specialty store for that sort of thing... adults who like to dress like babies?
ReplyDeleteBut yes, I'd love to try out your recipe. :)
It looks as if someone went to town on my face in MSPaint with a rust coloured spray-can tool
ReplyDelete