Receta Stuffed Peppers, Americas Style
When I first made Stuffed Green Peppers I made them with ground beef and Minute Rice.
Over the years I have used brown rice, pasta or barley and ground veal, turkey or sausage.
Some had tomato sauce and cheese; some had water chestnuts and soy sauce.
That’s my favorite thing about stuffing vegetables – anything (almost) works.
These are made with quinoa- a bit more interesting and adds a meatier texture to the finished peppers.
Stuffed Peppers, Americas Style
Total time: 40 minutes
Ingredients:
- 1/3 cup quinoa
- 2/3 cup (5oz, 150ml) chicken stock
- 2 – 3 nicely shaped medium bell peppers, any color
- 5oz ground beef (150gr mince)
- 1 medium onion, chopped
- 2oz (60gr) mushrooms, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 cup (4oz, 120ml) beef stock
- 1 tbs tomato paste
- 1 tsp cornstarch dissolved in 1 tbs water
- 1 cup (8oz, 240ml) tomato sauce
- 1/2 cup (2oz, 60gr) shredded cheese
- 2 – 4 drops hot pepper sauce or more… optional
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).
Heat oil in nonstick skillet over medium-high heat. Sauté chili powder and paprika for 1 minute.
Add celery and onion, sauté until tender, 5 minutes.
Add garlic and mushrooms, sauté 3 minutes longer.
Add beef and sauté until cooked through breaking it up as it cooks.
Add stock, tomato paste, oregano, 1/4 cup tomato sauce and hot pepper sauce if using.
Dissolve cornstarch in water.
When stock mixture is simmering, stir cornstarch in to thicken.
Remove from heat, add quinoa and stir well to combine.
Spoon mixture into the pepper halves.
Cover with foil and bake for 15 minutes at 400F (200C).
Remove foil, spoon the remaining tomato sauce on top of each pepper and sprinkle with shredded cheese.
Bake, uncovered until cheese melts.
Serve.
Note: Keep any extra stuffing warm and serve on the side.
When I was in the US the daily high temperature ranged from 90F (32C) when I arrived to 50F (10C) when I left.
I was ready to come home and get into fall cooking.
I tried….
But it’s been hot and sunny every day. We’re having the summer we missed in July and August.
And I’m going to enjoy every minute of it.
Barbecued chicken for dinner tonight.
And I managed to find a few more green beans
Other than the fact that I’m finding big spiders every day and getting mysterious bites like I always do in the fall, I could pretend it’s summer.
Did I mention that mon mari didn’t see a single spider anywhere in the house while I was gone?
And he’s had to dispose of one every day for me since I’ve been back?
Last update on September 21, 2014