Stuffed Roasted Red Peppers

Used 6 red bell peppers rather than green ground round beef combined with chopped up left over vegi burgers about half half 1 5 cup red onion 1 cup beef stock 1 can rotel diced tomatoes white rice left over from a few days ago 1 2 lb shreaded mozzarella cheese only marginally past the ex date and 1 tea salt 1 table italian spice and some left over soy sauce from last week s chinese take out. Freshly roasted red peppers have better flavor and texture than roasted peppers from a jar. Roast the bell peppers on a gas stove s open flame turning them with tongs until the skins are blackened for about 2 3 minutes.

Olivia Luz

Add enough olive oil to cover the peppers and if you want a little salt for seasoning. Or roast them on a rack under the broiler 2 inches from the heat. Rinse dill and parsley shake dry pluck leaves and chop. Serve colourful flavour packed stuffed peppers for a light mediterranean style supper. Place 1 cup brown rice 21 2 cups water and a pinch of salt if desired in a medium saucepan.

Peeling the peppers under cool water helps loosen the peels but washes away the smoky sweet flavor. Press garlic clove through a garlic press. Garnish and grill as directed. Preheat the oven to 200c 400f gas 6. Roast the bell peppers on a gas stove s open flame turning them with tongs until the skins are blackened for about 2 3 minutes.

Roasted red peppers will last for about 4 to 5 days in the refrigerator in an airtight container. Roast and peel the peppers in advance. To make them last longer turn them into marinated peppers. Transfer peppers to a bowl cover with plastic wrap and let them cool. Choose from a range of fillings including meat and vegetarian options.

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Cook the rice in a pan of boiling water for 25 minutes or until just tender then drain. Mix garlic dill parsley cream cheese and 1 tablespoon lemon juice and season with salt and pepper. Cover and refrigerate them for up to 4 hours. Tips make ahead tip. Bring to a simmer.

Prepare through step 3 cover and refrigerate for up to 2 days. Turn the peppers until charred on all sides about 15 minutes transfer the roasted peppers to a bowl cover with plastic wrap and set aside to cool. Meanwhile cut the peppers in half from top to bottom and. To cook brown rice. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown.

Or roast them on a rack under the broiler 2 inches from the heat turning them every 5 minutes for about 15 minutes. Slice the roasted red peppers into strips then place them in a jar. Or roast them on a rack under the broiler 2 inches from the heat turning them every 5 minutes for about 15 minutes. Prepare through step 3 cover and refrigerate for up to 2 days. Cook the rice in a pan of boiling water for 25 minutes or until just tender then drain.

Slice the roasted red peppers into strips then place them in a jar. Roasted red peppers will last for about 4 to 5 days in the refrigerator in an airtight container. Peeling the peppers under cool water helps loosen the peels but washes away the smoky sweet flavor. Add enough olive oil to cover the peppers and if you want a little salt for seasoning.