Tuesday, August 28, 2012

Whipping up Stuffed Peppers

A crowd to please? No problem. Whip up some gourmet stuffed peppers (or squash, zucchini, eggplant, tomatoes) and wow them and yourself.

I almost always make these when I have leftover grains (above is black rice combined with quinoa, mix and match style) and with whatever veggies and scraps I have around. Or I use a grain salad - such as this Quinoa-Corn Basil Salad, one of my favorites.
  • 1 medium veggie per two people, sliced and insides removed/scooped 
  • cooked grain or grain salad/stuffing and/or beans 
  • add-ins: chopped onion, garlic, veggie scraps, greens, herbs, corn kernels 
  • optional: ground meats, other veggies, chopped olives, cheese
Preheat your oven to 400F. Put the veggie halves you want to stuff on a rimmed baking dish with a little water as soon as you've halved them, oven ready or not. I usually cook mine through (usually taking 15-20 min) before stuffing them, then just heat/melt the stuffed versions together.

Prep your grain mixture. Start with the Quinoa-Corn and Basil Salad or make up your own (basically grains + veggies + herbs + seasonings).

If I'm starting with plain grains, I first saute some onion and garlic in a large skillet, add and cook any finely chopped veggies I want (plus ground meats if you'd like).

This recipe idea is so forgiving and a great way to practice getting comfortable cooking without a recipe! Have a tasting spoon handy and taste everything as you go along. Learn the flavors of the kitchen.

For best results, the grain mixture should taste well salted before being stuffed into veggie shells (since they are plain).

Stuff your grain salads into your halved veggies, sprinkle with cheese, if desired and bake until soft, melty and hot, about 5-10 minutes. If I want the cheese to brown, or the top to come out crisped, I finish them under the broiler for a few minutes, watching them carefully. Serve with a green leafy salad and sharp knives.

No comments:

Post a Comment