Stuffed Peppers

a little oil
2 cloves garlic, minced
2 onions, chopped
3 cups raw brown rice
6 cups water, chicken or vegetable stock or tomato juice
1/2 teaspoon allspice
1/2 cup almonds, chopped
1 cup chopped tomatoes
3/4 pound cheddar cheese, grated
salt and pepper
9 large peppers, tops cut off, seeds removed

Heat oil in large skillet; add and saute garlic and onions.  Add rice and brown about 5 minutes.  Add desired liquid and allspice.  Cover and cook until rice is done, about 40 minutes.  Toast almonds in dry skillet or hot oven several minutes, tossing often.  Stir in tomatoes, cheese, almonds and salt and pepper to taste.  Cook peppers in boiling water 2 minutes.  Drain and stuff peppers with rice mixture.  Bake at 350 degrees for 30 minutes.  Makes 9 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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