Monday, February 4, 2013

Stuffed Bell Peppers

Some things I did last week:

Played hookie from work.  Yup, called in for a Me Day- took a nap, watched The Bachelor (don't hate), wasted some time on the internet, took a long walk with Nathan and the dogs, and finished the day off with some gnocci for dinner and a movie.  Perfect.

Cleaned out the fridge...the day after trash day, then missed trash pick up when it finally rolled around this week, so now we get to have one heckuva stinky trash bin for another seven days.  Yummy.

Washed our everyday placemats in the washing machine and ended up shrinking them about two and a half inches.

Ate these leftovers.

Started reading a new book.  December's book ended up taking me two months to read so I'm determined to double-up in February- the shortest month of the year.  Here we go.

Searched and researched potential ideas for Nathan's upcoming birthday.  Less than one week 'til the big 3-0, baby!  (ps this means cake)

And I made these peppers.  In about 20 minutes flat.  I read a little quip in a recent Food Network magazine that recommended freezing cooked rice, that way it's at the ready when you are (I also do this with cooked, chopped chicken).  Not a bad idea.  So I defrosted the rice (and some chicken) and everything came together in no time.  Here's the best part about this recipe: use whatever the heck you've got lying around- carrots, celery, spinach, beef, pork, chicken- any veggies, any meat.  A great way to use up those pesky leftovers!  This is my version, but adapt as your appetite- or fridge- see fit.

Stuffed Bell Peppers

Serves 2

2 bell peppers (any color you would like)
1/2 tablespoon olive oil
1/2 yellow onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 cup cooked rice
1 cup chopped, cooked chicken
1 tablespoon tomato paste
2 tablespoons ketchup
1 teaspoon Worcestershire
1/2 teaspoon dried oregano
Dash of Tabasco
Salt and pepper, to taste

Bring a large pot of water to boil over high heat.  Meanwhile, cut top off peppers 1/2 inch from the stem end and remove seeds (reserve and chop up the top of the pepper around the stem to add to the filling mixture).  Add peppers to water and boil for 5 minutes, keeping peppers completely submerged.  Drain and set aside to cool.

Preheat oven to 350 degrees.  Heat oil in medium skillet over medium heat.  Add onions and chopped bell pepper, stirring often, until soft and translucent, about 5 minutes.  Add the garlic and cook a minute more.  Remove skillet from heat.  Add rice, chicken, tomato paste, ketchup, Worcestershire, oregano, and Tobasco.  Season with salt and pepper and mix well.

Arrange the cut side of peppers up in a loaf pan, then stuff peppers with filling.  Add 1/4 cup of water to the pan.  Bake at 350 degrees for 30-35 minutes.

Chelsea Original :)

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