Stuffed Peppers à la Mini
Serves 6
12 mini bell peppers
2 tablespoons olive oil
1 small onion, minced
1 stalk celery, minced
1 clove garlic, minced
1/2 pound ground beef or poultry, optional
1/3 cup brown rice, rinsed
1 cup tomatoes, small dice
1 cup broth
Olive oil spray
Parsley for garnish
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Cut of the top of the pepper, saving it. Remove the membranes and seeds.
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Add the olive oil to a large sauté pan over medium heat. Add onion and sauté for 2-3 minutes. Add celery and garlic and sauté for another 2-3 minutes. If using group meat or poultry, add here and cook until meat is browned, stirring occasionally.
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Add rice and stir to coat. Cook for 2-3 minutes. Add tomatoes and broth.
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Bring to a boil, then simmer about 40 minutes or until rice is soft and liquid is reduced. Cool.
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Place peppers in mini muffin tins. Spoon the prepared filling into the hollowed peppers. Fill to the top. Place top on peppers. Spray peppers with olive oil.
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Bake at 350 for 40-45 minutes or until peppers are soft. Add garnish.
Expand the Table
Make it allium free: Omit garlic. Substitute fennel for onion.
Invite vegetarians and vegans: Omit meat and add 8 ounces of mushrooms.
Vary the grain: Instead of rice, try quinoa or farrow.
Lighten the carbs: Omit the rice. Use more chopped vegetables to be sautéed, such as zucchini or mushrooms.
