Tuesday, July 28, 2009

Stuffed Green Peppers, light, right, and you'll be full all night!

"Oh my god, it's almost dinner time! What am I going to make? I don't even know what's in the fridge-crap!"

When you find yourself in this very moment (and you will), might I suggest adding this super-easy supper of Stuffed Green Peppers to your emergency arsenal? Or stuffed peppers of your choosing. I happened to be holding on to a few Green Bell Peppers when I realized they were on their way out if I did not utilize all of the pepper mass as soon as possible. Plus I had two two leftover proteins: roasted chicken legs and raspberry chipotle kielbasa, and in my world 2 green peppers plus two leftover proteins plus yellow rice and some extras equals the light, right and full all-night meal of Stuffed Green Peppers.

Recipe
Ingredients
  • 2 medium green bell peppers
  • 8 ounces protein of choice ( I have the roasted chicken and raspberry chipotle kielbasa)
  • 3/4 cups chopped onions
  • 3/4 cup chopped green peppers
  • 2 minced garlic cloves
  • 1 cup uncooked yellow rice
  • 2-3 marinated artichoke hearts
  • 1 cup grated Parmesan & shredded cheese in mixture (I had white cheddar, but use whatevs)
  • 4 teaspoons unsalted butter
  • red pepper flakes


Preparation
Preheat oven to 400 degrees.
Prepare yellow rice. Takes about 15-20 minutes.
While rice is simmering, chop veggies and proteins, clean and core green bell peppers trying to reserve as much of the pepper as possible.
When rice is done, set aside off heat.
Heat olive oil or whatever oil you have. Add onions, garlic, green peppers, and red pepper flakes. Cook for about 4-5 minutes.
Add your protein. I used 2 pans. One for the chicken stuffing and one for the kielbasa stuffing. Pete really did not like the raspberry chipotle kielbasa so I wanted to make sure it did not encroach at all in his roasted chicken stuffing.


Add 1/2-3/4 rice, salt to taste and cook all together another 3-5 mintes more. Reserve the leftover rice for the side.
Transfer hot mixture to a bowl(s).
Add chopped artichoke hearts and half the parmesan/shredded cheese mixture. Just mix slightly. Spoon the stuffing mixture into the prepared green pepper shells.


Cover the peppers with the rest of the cheese mixture.
In a deep-ish baking dish, add 1-2 tablespoons of water.
Stand up stuffed peppers in the baking dish and roast for 25 minutes.
Take out and serve it up with a fork and knife because although this meal is elegantly contained, it is a monstrous amount of food.


12 comments:

Angie's Recipes said...

I cooked something similar before, oh..man, they were really good.

Angie's Recipes

Miranda said...

I love stuffed peppers. Especially spicy ones: Jalapenos and Pablanos.

These look TERRIFIC!

Cookin' Canuck said...

I find myself in that "What's for dinner?" panic far too often. These look really tasty. Great idea to add artichokes.

Ruth said...

Hmm I do like the sound of that! Quick, easy, chepa, healthy and very tasty!

redkathy said...

I haven't made stiffed peppers in forever! Never used chicken... Will be giving that a try, thanks for the idea.

John D. said...

They look great! The chipotle kielbasa has my Grandfather spinning in his grave though! Nothing but his own homemade for him.

Kristin said...

I love the addition of the artichokes. I never thought of using yellow rice for a Latin inspired stuffed pepper. Thanks!

Shawnee said...

Those look amazing! My grandma used to make stuffed peppers. I always ate the good stuff in the middle. maybe now that I'm older I'd like the pepper too. :)

link said...

I love making stuffed peppers. I like your addition of the kielbasa & roast chicken. Sounds delicious!

Wilsons' Eating Tour said...

It's official, I will be trying this recipe this week. Might w/ with Red Bell Peppers, but this is fantastic! Well done!
Check us out when you get a chance!!
www.wilsoneatingtour.blogspot.com
CHEERS!

Kyle Farris said...

So, when are you teaching Kim to cook? -_-

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