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Summer is slowly waning and we're moving back into the kitchen for our cooking. It's cool enough to turn the oven on and the markets are full of fall vegetables. Pick your favorite and stuff them for easy, fall dinners.
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Stuffed Peppers, Americas Style
Total time: 40 minutes
I originally made these with Minute Rice, then, when I moved and could no longer get it, I switched to regular rice. Quinoa makes it so much more interesting and adds a meatier texture to the finished peppers - thus it's 'Americas Style' for both North and South!
Ingredients:
- 6oz ground beef (mince), 175gr, 6.2oz
- 1 medium onion, 145gr, 5.1oz
- 2 ribs celery, 100gr, 3.5oz
- 2 cloves garlic, 8gr, .28oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tsp chili powder, 2.5gr,.09oz
- 1 tbs Worcestershire sauce, 17gr, .6oz
- 1 tsp dried basil
- 1 can whole tomatoes, chopped, 425gr, 15oz
- 2 Tbs red wine, 30gr, 1oz
- 1/2 cup shredded cheese, 60gr, 2.1oz
- 1/3 cup cooked quinoa, 65gr, 2.3oz
- 2/3 cup stock, 150gr, 5.3oz
- 2 nicely shaped bell peppers, any color I used yellow and green, 320gr, 11.3oz
- 2 - 4 drops hot pepper sauce or more...
Instructions:
- Cook quinoa in stock until done.
- Put a large pot of water on high heat and bring to a boil.
- Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lie nicely) and remove stem end and seeds.
- When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible).
- Finely chop onion, celery; mince garlic.
- Heat oil in nonstick skillet over medium-high heat. Sauté chili powder for 1 minute.
- Add garlic, celery and onion, sauté until tender, 5 - 7 minutes.
- Add beef and sauté until cooked through breaking it up as it cooks.
- Add tomatoes, wine, Worcestershire sauce, basil, hot pepper sauce and quinoa.
- Remove from heat and spoon mixture into the pepper halves.
- Cover with foil and bake for 15 minutes at 400F (200C).
- Remove foil and sprinkle with shredded cheese. Bake, uncovered until cheese melts.
- Serve. Keep any extra stuffing warm and serve on the side.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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