Sometimes you want to cook something delicious and filling, but don't want to go grocery shopping and get specialty ingredients that are too expensive or won't get used up before their expiration date (I still have a mostly full half-gallon of milk left over from Russian pancakes I made over a week ago).
Here is the answer to all of your financial and gustatory problems - stuffed peppers. This dish is incredibly versatile, as you can stuff said peppers with virtually anything you have around the house. Here is the basic recipe - feel free to experiment with it to make it your own.
Ingredients (essential)
Bell peppers of any color (green are usually the cheapest)
Rice, or any other grain of your choice
A can of diced tomatoes (regular tomatoes or even tomato paste will do in a pinch)
Ingredients (non-essential)
Fake meat
Mushrooms
Eggplant
Beans
Any vegetable or protein you have lying around the house
Cheese (for topping)
The steps
1. Prepare your rice ahead of time.
2. Clean out your peppers and stick them in the oven at 350 degrees for around 15 minutes
2. Dice and saute your non-essentials to near-readiness. Everything should be in small, bite-sized pieces.
3. Mix your rice, can of diced tomatoes (with juice), and your non-essentials in a bowl. Proportions depend entirely on your taste. I like more vegetables than rice, as you can tell by the picture.
4. By now your peppers should be mostly ready. You'll notice that they've changed color and became softer.
5. Stuff the peppers with your delicious rice mixture and top with cheese if desired. Stick back in the over for another 10-15 minutes until the everything is consistently hot and the cheese is melted.
6. Bon appetit!
Ingredients (essential)
Bell peppers of any color (green are usually the cheapest)
Rice, or any other grain of your choice
A can of diced tomatoes (regular tomatoes or even tomato paste will do in a pinch)
Ingredients (non-essential)
Fake meat
Mushrooms
Eggplant
Beans
Any vegetable or protein you have lying around the house
Cheese (for topping)
The steps
1. Prepare your rice ahead of time.
2. Clean out your peppers and stick them in the oven at 350 degrees for around 15 minutes
2. Dice and saute your non-essentials to near-readiness. Everything should be in small, bite-sized pieces.
3. Mix your rice, can of diced tomatoes (with juice), and your non-essentials in a bowl. Proportions depend entirely on your taste. I like more vegetables than rice, as you can tell by the picture.
4. By now your peppers should be mostly ready. You'll notice that they've changed color and became softer.
5. Stuff the peppers with your delicious rice mixture and top with cheese if desired. Stick back in the over for another 10-15 minutes until the everything is consistently hot and the cheese is melted.
6. Bon appetit!
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