There were many posts, blogs, emails, and status updates that were reflecting what people's Valentines Days expectations or thoughts were. Truth be told...I was interested in what people were eating. Were they braving the restaurant reservation wait list or were they creating their own special meal in their kitchens. I had the fortunate opportunity of spending it with some of my sisters as we journeyed to a spa for a mani+pedi session. And we had a great time. I then journeyed down to Shake Shack (don't judge) for a long awaited burger trip. It's been months since I have had beef and I had been craving it for a few weeks now. And so, I satisfied that craving and now I can honestly say that I am good for a few weeks now : )
All along I have been wanting to create something in the kitchen that I had never attempted before. Many of you know that I like to post recipes on my blog that are minimal ingredients and a maximum time limit in the kitchen that maxes out at 30 mins. I'm going out on a limb here...STUFFED SPANISH PEPPERS (although I am not sure how "Spanish" they are).
Today's recipe is compliments of Foodnework.com and I promise to get you out of the kitchen as fast as I can ; )
Spanish Stuffed Bell Peppers
Ingredients
- 6 green, red or yellow bell peppers, or a combination
- 1 tablespoon olive oil, plus additional for drizzling tops of peppers
- 1 onion, minced
- 2 large garlic cloves, minced or to taste
- 1 teaspoon hot Madras curry powder, or to taste
- 1 teaspoon ground ginger
- 3 cups cooked long grain rice, preferably basmati
- 1 pound ground chicken
- 10-ounce package frozen peas, cooked according to package directions
- 3 firm, ripe tomatoes, diced
- 1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
- 3 tablespoons minced fresh cilantro, or to taste
- Salt, to taste
- Cayenne pepper, to taste (optional)
- 3 tablespoons fresh or dry bread crumbs
- Lemon juice or wedges
Directions
Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
Bon appetit and remember BE GOOD TO YOURSELF!
~ Knife Out
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