Introduction: [Collegiate Meals] Stuffed Peppers
This is a great one. Need to feed a bunch of people? Or just one? This recipe scale up very easily and can be as taste-bud demanding as you want.
Stuffed peppers can be stuffed with just about anything you can think of. Here we'll do a vegetarian pepper stuffed with rice. If you're craving beef or chicken -- go ahead and add some browned beef or chicken ;)
Step 1: Ingredients
Rice A Roni -- beef or chicken or other, you're choice
Peppers -- any color but they must be able to stand on their own
The ratio is... 4 medium bell peppers to 1 box of rice.
Step 2: Preparation
Prepare the rice as per the instructions on the box. Microwave or Stove Top. This will take about 20 minutes.
Cutting a Bell Pepper
First, wash your peppers, remove any tags etc.
Cut about an inch from the top in one even and perpendicular slice with a non serrated knife.
Reach in and remove the seeds and any white pithy matter. These don't taste well and take up space for stuffing.
Be sure to keep each top with its respective bottom -- otherwise you won't be able to close the pepper quite right.
Step 3: Cook Time!
Shortly before the rice is done, preheat your oven to 350 degrees. You can do this in a toaster oven if your peppers fit -- if they don't fit, buy smaller peppers (or try the microwave).
Place the peppers in a cooking tray that is at least an inch deep and sprinkle a little salt over them. Spoon your cooked rice (and filling) inside and replace the pepper tops.
Fill the cooking tray with about a half inch of water or stock (your choice). Cover the tray with foil and place into your preheated oven for 30-45 minutes or until the peppers are tender.
Step 4: Serving Suggestions
If cooking for a group, you probably should have something else on hand. Bread or even garlic bread goes well. This can also be served as a side for just about any meat dish.
My girlfriend put some balsamic vinegar on hers - I ate mine as it was.
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