Wednesday, September 28, 2011

Vegetarian Stuffed Bell Peppers

Last night was Tuesday Doomsday, my night to cook. I've made these several times, and I can't decscribe how yummy they are. Even a mega meat-eater friend who first turned his nose up at these, now begs me to make them. I'm sure you COULD add a meat of your choice, but they are delicious without it.

5-6 Bell peppers (any color)

6 cups of cooked rice

1/2 onion

about 5 large mushrooms

2 cups of milk

2 tablespoons flour

2 tablespoons butter

1 cup cheese (any cheese works, cheddar is delicious)

a couple handfuls of fresh spinach

First, cut the tops off the bell peppers and clean the seeds out from the inside.

Boil the peppers AND tops in water with a couple dashes of salt for 5 minutes. Drain and set aside in a baking dish.

Throw those couple handfuls of spinach into a tablespoon or so of butter and saute it for about 3 minutes.

It's amazing that a pan FULL of spinach comes out like this, isn't it? Chop it up.

Mix the rice, cheese, and spinach all together, set aside.

Chop up the onion...

And the mushrooms... I usually cut the stem off of mine because they are a little tough.

Saute the onion in 2 tablespoons of butter, then add the mushrooms.

Saute them all together for a few minutes, then add 2 tablespoons of flour and stir that for a few seconds, then add the milk. Looks appetizing, no? Ha, ha... Anyways, bring it to a boil and stir it until it thickens into a gravy consistency.

Add that mixture to the rice mixture. Trust me, this is going to be AMAZING.

Stuff the peppers FULL. Add a sprinkle of cheese on top for kicks, and put the tops back on. Add about 1/4 inch of water to the bottom of the pan and bake at 350 for 30 minutes. Prepare to impress.

Oh, so delicious. I laugh in the face of the mega meat-eater friend.

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