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Bell peppers with brown rice stuffing
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| Artist: |
_ |
| Categories: |
Cereals, Entrees, Herbs & Spices, Nuts, Peppers, Stuffings, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| each | Green bell peppers | | 1
| med | Onion, diced | | 1
| each | Garlic clove, minced | | 2
| tbsp | Oil | | 2
| oz | Brown rice | | 3/4
| pint | Tomato juice | | 1
| each | Bay leaf | | 1
| each | Thyme sprig | | 1
| each | Parsley sprig | | 4
| oz | Mixed nuts, chopped | | | Salt & pepper, to taste |
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Procedures:
| 1 | Slice the tops from the peppers to form lids. | | 2 | Scoop out the seeds & membranes. | | 3 | Place the peppers in a greased casserole. | | 4 | Saute the onion & garlic in the oil over low heat until the onion is soft & golden. | | 5 | Add the rice & half the tomato juice, along with the bay leaf, thyme & parsley. | | 6 | Cover & simmer for 40 minutes. | | 7 | Discard the bay leaf, thyme & parsley. | | 8 | Mix in the nuts & season well. | | 9 | Fill the green peppers with the sauteed mixture. | | 10 | Replace the tops. | | 11 | Pour the remaining tomato juice around the peppers. | | 12 | Bake at 350f for 35 minutes. | | 13 | Mary norwak, "grains, beans & pulses |
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