Vegetarian Stuffed Green Peppers

 Missy Tippens

I hope you've all had a good week and are enjoying a bit of cooler weather. Today I wanted to share a meal I made recently that turned out really good! It was a Dinnerly recipe that I adjusted some.

Green peppers (however many you want to make. I did two since we're empty nesters again!)

Zucchini--one large, cut lengthwise into 1/2 inch slices 

Rice (I prefer brown for the fiber)

1 can of whole tomatoes (use your kitchen shears to chop them up right in the can) or just use a can of diced tomatoes or even tomato sauce if you prefer a smoother sauce

Cheese (the recipe called for feta, but I think I'll try fresh mozzarella next time or even cheddar)

chopped garlic

Italian seasoning

First, I put the rice on to cook. While cooking, I cut the peppers in half, cleaned out the seeds, and brushed all over with olive oil.

Then I roasted the green peppers on broil until they were starting to brown a bit. I flipped them over and added the zucchini to the baking sheet and roasted until the other side of the peppers was charring as well. I actually had to roast the zucchini a bit longer until it was softened. Let the vegetables cool a bit so you can handle them. Then chop up the roasted zucchini.

While the veggies are cooking, heat oil in a skilled and add the garlic. Then add the tomatoes and seasoning. Simmer for a few minutes.

Once the zucchini is chopped/shredded, stir it into the sauce. Then mix half of the sauce into the rice.

In a baking dish (I used a regular sized casserole dish to hold the four pepper halves), place the green peppers, cut side up. Fill with the rice/tomato/zucchini mixture. Top with the remaining sauce and crumble the cheese over the top.

Put it under the broiler until the cheese melts.

This turned out so good! I really enjoyed it and will make it again. It's a great dish for a meatless Monday. And very filling!

www.missytippens.com

Stuffed Bell Peppers (Vegetarian)

Missy Tippens

I love stuffed bell peppers. I usually buy the frozen ones from Stouffer's. They're made with beef and rice and lots of great favor. One evening, I had a craving...but no beef. So I decided to make my own meatless version.

Two beautiful peppers, any color
1 large or 2 small bags of boil-in-the-bag brown rice
Spices as desired
Sliced or grated cheese to go on top (your choice of type--I used Swiss)

Cook the rice by package directions

Cut the peppers in half and clean out the seeds and pith.

Put the pepper halves in a microwave safe dish with a lid. Microwave until starting to get soft Start with 1-2 of minutes and add time as needed. (But don't cook until mushy.)

Once done cooking, empty the rice into a bowl. Flavor the rice with a little butter and seasonings like salt and pepper. You may want to go heavy here so they're not bland.

Once peppers are stuffed, top with cheese.

Put the dish (uncovered) into a preheated oven at 350 degrees. Allow to brown a bit and melt cheese. You may even want to put the pepper under the broiler to get the cheese bubbly quickly.

Enjoy!

www.missytippens.com

Stuffed Peppers from the Garden!

Hello, everybody! The Fresh Pioneer is back with a really fun recipe but before I get to that, I have to share some pictures of the local produce. I'm SOOOOO happy it's finally cherry season! 

These are from our Rainier cherry tree. They're more mild and less tangy than the Bings.

 YUMMY.

 We went to pick some Bings at a little local place and the elderly woman was so kind, showing us all over the property and explaining the pollination to my little guys.

 When I thanked her for being so patient, she said, "I don't know if you remember me. I always brought my grandson to your storytime at the library. Thank YOU for being so patient with him." Isn't that funny? I didn't recognize her at all "out of context".

So, this is what we've been feasting on the last few days. Delicious!

Now back to the recipe. This is a perfect dish to use up all the left over peppers in your garden. (what? No leftover peppers?? Well, sometimes my husband eats ours, too, but for some reason... this year I had extra.)

EDIT June 2016: And since this is a repost, I'm just HOPING to have extra!

Oooo, pretty peppers!

Mild banana peppers and a little hotter chile de arbol peppers.

In summer, this is what my counter looks like. Complete with little grabby hands.
EDIT June 2016: I want to cry with anticipation when I see this counter of goodies! Can't wait!

Grabby and grubby.

OK, so, split the peppers down the center and get out all the seeds. I hear that's where the hot part is. I'm not sure if that's true but I don't want to test it.

So, wash them well and pat dry.

Mix 6 oz of cream cheese 1 tsp minced garlic, 1/2 tsp pepper and a little salt. (The cream cheese is salty, so you don't need much.)

I found this at my local grocery store! Oooh, feeling Southern!!

A friend who lives in Louisiana says she always rolls her batter in cornmeal before frying. I'm gonna try it.

Stuff the peppers with the cream cheese mix.

Mix the batter according to the directions and carefully coat the peppers, making sure the cream cheese doesn't fall out.

Then carefully roll in the corn meal...

Here's an action shot of the peppers getting their batter coating.

Ta-Dah! After frying about four minutes on each side, the batter should be crispy, the pepper slightly cooked (not super soft or slimey, just soft) and the cream cheese soft and melted.
EDIT June 2016: Why is this not on my table right now?? I need this to fuel my late night writing.

Fresh cukes with cherry tomatoes! A sprig of lemon basil adds a lot of flavor. Over the cucumbers I usually squeeze a lime and sprinkle some salt.

Happy summer food! The only part I didn't like was frying over the hot stove, so next time I'll use the fry daddy. Maybe I'll even plug it in outside so it doesn't make the house smell greasy, but even so, this was worth it!!

EDIT June 2016: I thought I was just reposting this recipe but now I need to make it ASAP. Yummmmm. I love Yankee Belle Cafe because it's like a giant recipe file with pictures an when I flip through I remember how much I loved a dish.
Be sure to drop by my author page at Mary Jane Hathaway, or my other author page at Virginia Carmichael, or my blog at The Things That Last! All my newest book news and musings is there, including anything else that strikes my fancy!

Down Home Goodness Stuffed Peppers.

I love stuffed peppers.

My family doesn't.

What's the matter with them, you ask???

I dunno.

But remember that bounty of peppers I got a couple of weeks back? Well I could not in good conscience have all those peppers in the house and not stuff a few, so I did....

AND THEY WERE MARVELOUS!!!!

:)

So simple, too, it's truly no culinary masterpiece but a delight nonetheless.

Here's my simple recipe and jump in and add more ideas if you've got 'em!

Stuffed Pepper Recipe:

1 lb. Ground beef (chuck or round is fine)
1/2 onion, chopped fine
1 1/2 teaspoons garlic powder or granulated garlic
Salt and pepper to taste

2/3 cup rice (I use basmati because it holds its flavor and shape without getting gummy)
1 1/3 cup water
At least one teaspoon of salt in the water, I just shake.... :)
1 Tablespoon olive oil

Prepare rice by boiling the 1 1/3 cup water. Add the rice, salt and oil. Return to boil, cover and turn down to low/simmer and simmer for 20 minutes.  In the meantime, back at the ranch!!!!:


Brown ground beef, chopped onion, garlic, salt and pepper in frying pan. 

When meat mix is cooked and rice is done, combine the two. (Now you can add cajun seasoning to this, or taco seasoning, you can salsa it up if you want but I have one of those crazy Yankee stomachs that can't do fun seasonings like that, so I keep it simple. Feel free to EXPLORE, though!!!)

Hollow out 6 green/red/yellow/orange peppers. Fill with rice/meat mix. 

Cover top with ketchup.

Yup. You heard me. Plain old ketchup. Hey, don't argue. Just do it!!!!

Put in casserole pan with about 1/2 inch water in bottom. Cover with foil, bake at 350 degrees for about 25 minutes, just until pepper is tender enough to cut through/pierce with fork.

And that's it. Done. Dinner is served, in its own bowl! Love it!!!!

And yes I froze the rest because it was JUST ME EATING THEM.

Silly men!!!

And hey, when I'm not writing, this is what I've been doing the past six weeks:

A mess, right????

And there's this:

And then this:

But slowly, hour by stolen hour, things morphed.... A shelf of important things!!! :)

My cookbook collection (the ones that aren't in my kitchen drawer!)

The cute side table from the co-op....

And my little darlings, loving the new "old" rag-rug!

How cute are they?????

ARE YOU LOVING THE WHITE FLOOR?????

BIG RUTHY GRIN, I'M IN LOVE WITH THIS ROOM! YAYAYAYAYAYAYAYAYAYAYAYA.

Okay, that's it from upstate as far as quick meal... delicious!!!!... and long, drawn out recovery process for long-abused dining room!

But now?

Oh, now it is becoming BEAUTIFUL!!!!