Stuffed bell peppers
What you'll need:
Bell peppers, any color but green are usually cheaper
Assorted in season veggies, I used asparagus, yellow squash, zucchini and onion
Rice (could substitute with cauliflower rice or omit for low carb)
Cheese
Butter
Garlic
Salt&pepper
Diced tomatoes-frozen, fresh or canned all work
Chicken, beef or pork (or omit for a veggie version)
Chicken stock or water
Worsetshire sauce
Step 1:
Crash and cut your peppers in half, scoop out the membranes and seeds, be careful not to make a gigantic hole like I did, oops!
Step 2: steam the peppers until they are slightly tender, about 10 minutes.
Step 3: sauté the butter, minced garlic and onions for about 2 minutes. The onions were in the freezer from last years garden.
Step 4: add your veggies and pre-cooked meat, they are diced in roughly 1/2" pieces. I also added worsetshire sauce and salt and pepper
Step 5: add chicken broth and a handful of rice, cover and allow to simmer until rice is done.. Shorter for minute rice, longer for traditional rice
Step 6: after about 20 minutes my rice was done and I topped with shredded cheddar and mozzarella cheese and mixed it in well, it was nice and gooey!
Step 7: fill peppers
Step 8: at this point you can go one of 3 routes
1. Pop in a preheated oven at 350 for 10-15 minutes
2. Wrap in foil and freeze for later
3. Put in the fridge for dinner later.
At our house this was a big hit! A very pretty and somewhat healthy meal. Best of all it was cheap and delish!
Cost for 6-1/2 peppers or 3 servings : less than $3!!
Peppers-$2 for 3
Rice-$.33
Asparagus-$.75
Tomatoes, onions, squash & zucchini all came from the garden (this years or frozen from last year) so FREE
Garlic-.10
Cheese-.50
Chicken stock-free from the freezer
Butter and other assorted spices:.25
