Quote from: Jenne on October 27, 2008, 06:15:36 PMheh. I made vegetarian stuffed peppers last night. Didn't have any beef (or meat of any kind, except for a whole chicken in the freezer ), so I just made it up as I went along...came out surprising good!
So I made the baba gannoush--eh, it was a'ight. I think next time I might add some spices to the eggplant and get that fucker nice and brown first--perhaps on the grill, not sure.
Also today I'm thinking of making red peppers stuffed with ground beef. Recipe something like this:
4 red bell peppers
1/2 onion
garlic
salt
tomato paste
assorted spices (thinking chili powder, cumin and oregano)
ground boeuf
So, taking beef, will sautee with onions and add all other ingredients, then stuff peppers and bake. Perhaps put cheese on top--yeah, cheese definitely on top.
Serving with salad and maybe potatoes of an unknown variety.
1. Cook brown rice in veggie broth with a lil' salt and a pat of butter.
2. Dice onion, celery and mince garlic (I used 2 onions, ~4 stalks celery, and 2 cloves garlic)
3. Heat oil in a frying pan. Saute onions and celery til softened, throw in garlic when that's almost done.
4. Cut up some tomatoes (I used whole canned, about 4 or 5). Throw them in the pan with the onion/celery/garlic...heat through. Add black pepper, basil, oregano, and parsley to taste.
5. Chop peppers in half lengthwise. Remove stems and seeds. Rinse in water if you like.
6. Stir onion mixture into brown rice.
7. Stuff pepper halves. Place in greased baking dish. Toss any leftover stuffing around peppers.
8. Top with grated parmesan cheese.
9. Bake at 350 F for ~25 minutes covered, then uncovered for another 10.
10. Eat!