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Stuffed Mini Peppers

In the summer, even the most dedicated home chef sometimes wants to serve a simple meal. Stuffed mini peppers are a delicious dish that is easy to prepare, especially if your dinner companion helps you spoon in the stuffing. Serve with baked Yukon Gold potatoes cooked in the microwave until done and crisped in the oven while the peppers are cooking. Thinly sliced cucumbers dressed with Jane’s Crazy Mixed-Up Salt and white balsamic vinegar are a good choice for a salad. A homemade margarita or a glass of a tasty red such as a Malbec or Pinot Noir is optional, of course, but a nice touch. The dish also works well as an appetizer or lunch.

Stuffed Mini Peppers

The Basics:

1 lb sweet mini peppers washed and halved lengthwise. Remove stems, seeds and excess pulp.

Combine

  • 1/3 cup cooked brown rice
  • 1/2 lb lean ground beef or turkey
  • 1 heaping tbs. fresh basil or 1 tsp. dried
  • 1 heaping tbs. fresh chopped parsley or 1 tsp. dried
  • 2 tbs. minced shallots
  • 1/2 cup Colby Jack or Sharp Cheddar shredded cheese. Press down lightly on cheese in the measuring cup to be sure it is full.
  • 1/4 cup plus 2 tbs. canned tomato sauce

Reserve

  • 1/4 cup additional cheese

Preheat oven to 350 degrees.

Cover bottom of baking dish with canola oil spray. The oval baking pan pictured is 10 x 13. You may need an additional pan.

Stuff peppers with combined ingredients.  Place in baking pan and top with additional 1/4 cup cheese. Depending on the peppers, some may be leftover.

Bake peppers for 17-20 minutes until filling is cooked through and cheese is melted.

Serves 2 generously.

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