“Fill in the Blank” Stuffed Peppers

How do you turn this…

into this oven-ready dish below?

by taking this …..

…and adding some S&P, chili powder, paprika,cumin and Adobo peppers.

… and cooking it all together! like this…

I LOVE to stuff things- peppers, zucchini halves, turkeys, mushrooms, you name it!

When it comes to peppers, I like to surround mine with some red sauce, put the lid on and bake it at 375 degrees till peppers are tender (35mins?) I usually serve the peppers and red sauce with pasta but for this special “southwest style” edition I served white rice instead. (let’s hear it for the rice cooker!)

What makes these “southwest”? The fact that I threw in some frozen corn kernels, the seasoning choices and 1-2 chipotle peppers in Adobo. (That is the labeled freezer container from the picture  – once I open a can, I freeze what I can’t use) Substitute the ground beef for black beans if you want total vegetarian.

But these could easily be “greek” style with ground lamb and lots of peppers/onions, feta cheese and oregano – serve with cooked Orzo! (or leave out the lamb altogether!)

Or they could be “South of France style” – stuffed with bread crumbs, diced summer squash, zucchini, mushrooms, capers and some Herb de Provence seasoning. Serve with roasted fingering potatoes on the side for a complete meal or serve as a side dish to a great piece of fish!

P.S. It seems kinda complicated; but stuffed peppers are really an easy make ahead and cook later for Wednesday night dinner!

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2 comments on ““Fill in the Blank” Stuffed Peppers

  1. […] Cabinet Stew gives you a delicious recipe for filling green peppers to be baked! Of course, a whole green pepper isn’t bite sized, but it can be if you cut it into strips at its ridges and fill each curved strip with some delicious filling! […]

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