|stuffed round bell pepper|
|rice and pork stuffing|
Rice and Pork Stuffing (makes about 6 cups)
1 Tbsp oil
1 small onion, chopped (about 3/4 cup chopped)
1 small bunch of scallions, chopped (about 3/4 cup chopped)
4 garlic cloves, smashed, chopped
1.1 lbs lean ground pork (or use any type of ground meat you prefer)
2 tomatoes, de-seeded, chopped (about 2 cups chopped)
7 oz baby spinach, washed and drained well or placed in a spinner to dry (the less liquid the better)
2 cups cooked rice or leftover days old cooked rice
1/2 tsp salt
1/2 tsp ground black pepper
2 tsp soy sauce
1) Heat a large pan over medium high heat. Add oil.
2) Once the oil is hot stir in onion, scallions, and garlic. Cook for about 1-2 minutes or until the onion is soft.
3) Turn the heat to high. Add pork, break it into small pieces. Cook about 4 minutes. If the heat is too low then there will be more liquid in the pan.
4) Add tomatoes and spinach. Add a few handful of spinach at a time, add more when what you have in the pan has wilted to make room for the next batch or few handful. Cook until everything is wilted.
5) Add rice and season with salt, pepper and soy sauce. Cook until all the liquid is absorbed and the content is a bit dry.
*The stuffing took about 10-12 minutes to cook.
Esther's Inspired Stuffed Peppers (makes about 14 red sweet pepper halves)
7 red sweet peppers (thin ones), cut in half lengthwise, seeds and the green cores removed
1 recipe of Rice and Pork Stuffing (see above)
About 6 oz Market Basket Fancy Shredded Italian Cheese (this has a blend of mozzarella, provolone, parmesan, asiago, fontina, and romano cheese)
1) Preheat the oven at 350 degrees Fahrenheit.
2) Stuff as much of the Rice and Pork Stuffing in each of the pepper half and place on a baking sheet. Once baked the stuffing will shrink if you do not pack it in.
3) Sprinkle the top of each stuffed pepper with cheese.
4) Bake for about 30 minutes (depending on your oven). May crisp the top by putting them on a broiler for 1-2 minutes extra. Be careful not to burn them.
*The stuffing for this recipe is enough to make 14 thin sweet pepper halves. For experimental purposes I used 5 thin sweet peppers to make 10 halves and 2 round green bell peppers. Instead of chopping up the pepper top as Esther normally does I added these to the sheet to bake. This way I can use the cooked tops to place over the peppers to make it look pretty and to keep the contents in the pepper warm.
*The pre-shredded cheese is a mix of different cheeses, comes in an 8-oz package. It is Market Basket brand and marked for pizza or lasagna. You can choose any type of cheese that you prefer. Add as little or as much as you want.
|stuffed peppers ready to bake in the oven|
|view from the front of my house March 21, 2016 (Seacoast New Hampshire)|
|my car covered in fresh fluffy snow (March 21, 2016)|