STUFFED PEPPERS

 

Easy, Delicious, and Colorful!

These little two-bite beauties are so versatile.

       Appetizers

       Tapas-size plates

       Meat of your choice, or meatless

       Do ahead

Traditionally, rice was the grain of choice to stuff things: peppers, squash, eggplant, grape leaves, cabbage and other stuff-able things. But the modern twist on traditional food says, “the sky is the limit.” Here are just a few interchangeable ideas to the traditional rice and meat filling.

        –       Multi colored rice medleys

       Quinoa

       Barley

       Farro

       Coarsely chopped nuts

       Pine nuts

       Ground meats of your choice, or not…

Ingredients

Yields 6 bell peppers or 2 dozen mini peppers

  –   1 lb bag of mini peppers, or 6 bell peppers, cleaned. Cut top off and save to recover.

–   3 cups of seasoned cooked grain. Barley is used here.

– 1 lb. of ground meat. Sautéed and drained. Lamb is used here.

  • 1 tablespoon olive oil
  • 1 lemon, juice extracted
  • 1 cup chopped onions
  • 1 tablespoon marjoram
  • 2 teaspoons cinnamon

Instructions

In the pan you sautéed the meat in add olive oil, and toss onions in for a few minutes until they begin to soften. Add lemon juice, spices, and salt to taste. Stir in the sautéed meat and cooked grain. Stir until meat and barley have blended.

Place peppers in a baking dish, open side up. Spoon filling into the peppers, replace tops, cover loosely, (to create a little steam) and bake. This point can be done a day, or so in advance.

Preheated 375 oven for 20 minutes.

Peppers should soften a little yet still remain shapely. Nothing worse than an over cooked pepper!

Enjoy!!