Rice-Stuffed Peppers
Ingredients
6 large green peppers
1 lb ground meat (beef, turkey, venison etc etc)
1/4 cup fine chopped onion
1 cup cooked rice
1 tsp salt
1 tbsp minced garlic
1 can (15 oz) tomato sauce (or tomato soup)
Directions
1.Preheat oven to 350 F
2.Cut thin slice from stem of each pepper; remove guts and rinse
3.Cook peppers 5 minutes in enough boiling water to cover, drain
4.Cook and stir onion, garlic and meat in skillet until light brown; drain
5.Stir in rice, salt, and 1 cup tomato sauce; heat though
6.Stuff each pepper with beef mixture; stand upright in greased 8x8x12 baking dish
7.Pour remaining sauce over peppers
8.Cover and bake 45 minutesthen uncover & bake 15 minutes longer
P.S. I like to pre-cook my rice first, but you don't have to :sssh:
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Risotto
Ingredients
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions
1.In a saucepan, warm the broth over low heat.
2.Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3.Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4.Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.