Italian Stuffed Peppers
The American version of this is crime against nature. Tomato sauce and cheddar cheese? Ick! This restores order and harmony to the universe.
- 1 lb of veggie beef substitute (or ground beef for the carnivorous types)
- 1 cup of uncooked rice
- Olive oil
- 1 yellow onion, chopped
- 1 big clove of garlic, minced
- 2 14 oz cans of diced tomatoes
- I tbsp (or so) of Italian seasoning
- Salt & Pepper
- Parmesan cheese
- Sliced mozzarella
- 6 to 8 fresh bell peppers (green is fine, red & yellow are better)
Cook rice. Sauté garlic and onion in olive oil for a bit (you do not have to cook until translucent, you are just getting the flavor out). Add beef substitute (or ground beef) and cook through. Add Italian seasoning, salt and pepper to taste. Add cans of diced tomatoes and rice.
Wash and core peppers, trying to get out all the seeds and veins. Put filling in them leaving a small space (1/2 inch at most) at top. Fill top spaces with grated parmesan.
Bake for 40 to 50 minutes at 350 degrees. Ten minutes before they are done, put single slice of mozzarella on each.
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Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
