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Monday, March 27, 2006 

And just for fun....

Stuffed Peppers


  • brown rice, cooked acc'd to directions (a little tony sacherie in the boiling water never hurts)
  • bell peppers, different colors
  • fresh tomatoes, chopped
  • handful of fresh spinach
  • olive oil
  • garlic cloves, minced
  • liquid smoke
  • tony sacherie's spices


  • cook the rice, set aside
  • cut off the top third of each pepper, scrape seeds and insides and discard
  • chop the pepper tops and saute in the oil with the garlic
  • add the tomatoes and cook for about a minute
  • blanch the spinach (boil for about a minute -- don't let it get slimy!)
  • add the above ingredients to the rice with a little water, liquid smoke and spices to taste
  • toss the pepper bottoms in boiling water and blanch (cook for about five minutes)
  • fill the peppers with the rice, set in a shallow pan, drizzle with olive oil, sprinkle with fresh ground pepper, cover with foil and cook at 350 for 10-15 minutes

* for a little variation purchase large ripe hothouse tomatoes, scrape the insides out for the rice mix. cook a separate spinach mix with the sacherie's, a little tomato, a dash of cayenne pepper, black pepper (fresh ground is best) and sea salt. fill the fresh tomatoes with spinach and bake with the stuffed peppers.