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Stuffed Peppers

November 25, 2011

NOVEMBER 24th, 2011 — Thanksgiving side.  A last-minute idea, seeing that we had some rice-bulgur-barley mix from Trader Joe’s, slivered almonds and dried cranberries and raisins.

So what did you do?
I prepared the rice, boiling it in a pot of lightly salted water.
In the mean time, I finely diced a small sweet onion and sauteed it with some garlic salt and some grape seed oil (that’s what Mom has in the pantry now). By the time the rice had cooked, I drained the remaining water, folded in the onion, the slivered almonds, the dried cranberries and raisins, and some chopped dill. I also had some leftover toasted walnuts from this tasty dessert. I then folded in around 1/2 a tablespoon of butter for smooth texture and flavor.

For the bell peppers, I chopped off the caps and removed the core with all the seeds. It helps to slice a thin layer off the bottom of the pepper so that it can stand up straight.

I filled the peppers, added some fresh cherry tomato slices and extra fresh dill on top and let it bake for ~20 minutes.

There’s also really no clean way to eat them but knocking ’em over and tearing them open. They’re like little hotel bathroom soaps in Japan–wrapped up so nicely with extra care, only to be torn and consumed.

Lessons learned?
I need to not be afraid of butter. I think overall the recipe was quite bland. Salting the peppers a bit, and a little more garlic salt and butter for the rice would have been great.

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One Comment leave one →
  1. November 30, 2011 6:13 AM

    My mom ALWAYS cooks her stuffed peppers for ages in a tomato-sauce type concoction, though a bit thinner, so rather like tomato soup. You get tons of flavor that way, and then with a dollop of sour cream on top, yummmm. but these look quite nice [:

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