Wednesday, December 29, 2010

Stuffed Peppers.....the perfect side dish.

It's so cold outside! I love this kind of weather, it makes cooking just that much more pleasurable!
So most of you know that cooking is what I LOVE to do...the sad thing about cooking in my house is that nobody wants to join in on the fun, so what I do is pop a movie into my laptop, pour a glass of wine, and just start cooking! ( I guess I need the background noise)
Pepper stuffing in the making

1/2'd peppers, salt and peppered with a drizzle of olive oil

Stuffed and ready for the oven

London Broil, salt, pepper, olive oil, and high heat= nice grill marks, finished off in the oven x 10 minutes = perfection!

I am a frugal chef, so I purchased a piece of London Broil, added a little salt & pepper, and olive oil, and it was ready for the skillet.
I buy most of my produce from the local Mexican Market, so I had a lot of red and yellow peppers that were just dying to be that's what I did!

Stuffed Bell Peppers:
Slice the peppers in half, remove seeds and membranes, add salt, pepper, and a drizzle of olive oil to peppers and roast in a 375' oven for 10 minutes. Remove, set aside.

For the Stuffing:
One large leek, washed, sliced thin
1 Tablespoon butter
1 Tablespoon olive oil
4 cups fresh spinach
1 1/2 cups cooked brown rice
Mozzarella cheese, grated
salt and pepper
1 cup roasted tomatoes (quarter @ 10 Roma tomatoes, sprinkle with salt, pepper and olive oil, add fresh herbs, and bake @ 375' for 30 minutes)
Saute' leeks in the butter and olive oil until tender, about 7 minutes. Add fresh spinach, saute' another 5 minutes, add cooked brown rice, and mozzarella cheese, stir to incorporate. Salt and pepper to taste.

Stuff each pepper, bake at 375' for 10-15 minutes. Serve hot.

London Broil:
Sprinkle with salt, pepper, and olive oil. Add to heated grill pan. Sear on both sides, place pan in oven at 375'  for 10 minutes. Remove from oven, cover with foil, let meat rest for 15-20 minutes, slice against the grain and serve with stuffed peppers.

Don't forget the Pinot Noir!

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