Stuffed Red Peppers

29 January 2010

Sorry it's been so long since I last posted a recipe on here. Sometimes it just slips my mind... oops!

This is a recipe for red peppers that I made with Noah

3/4 cup of rice
4 large red bell peppers
2 tbsp olive oil
1 clove of garlic, chopped
4 shallots, chopped (or 1 1/2 onions)
1 celery stalk, chopped
3 tbsp chopped toasted walnuts
2 tomatoes, peeled and chopped
1 tbsp lemon juice
1/3 cup of raisins
4 tbsp freshly grated cheddar cheese
2 tbsp chopped basil
salt and pepper

1. Cook the rice in a pan of lightly salted boiling water for 20 minutes. Drain, rinse under cold running water, then drain again.

2. Using a sharp knife, cute the tops off the bell peppers and set aside. Remove the seeds and white cores, then blanch the bell peppers and reserved tops in boiling water for 2 minutes. Remove from the heat and drain well. Heat half the oil in a large skillet. Add the garlic and shallots and cook, stirring, for about 3 minutes. Add the celery, walnuts, tomatoes, lemon juice, and raisins and cook for an additional five minutes. Remove from the heat and stir in the cheese, chopped basil, salt and pepper.

3. Mix all together, stuff the bell peppers with the rice mixture and arrange them in a baking dish. Place the tops on the bell peppers, drizzle over the remaining oil, loosely cover with foil, and bake in a preheated oven, 350 degrees F for 45 minutes.

*We used feta cheese instead of cheddar and we preheated the oven of course.... oh, we didn't have any lemon juice so we just left that out. These were quite good but we didn't eat enough of the outside peppers to make them worthwhile for the future. I think next time I would just make the inner mixture and use that unless I'm going for appearance which is an A+.

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