Thursday, April 12, 2012

Stuffed Pepper

I forgot to take a picture before starting to eat!
It's time for finals, now, so cooking is getting more scarce and the tab at the local subway is increasing. Tonight, however, in order to procrastinate, we made stuffed peppers! Great brain food!

Ingredients (to make 1 pepper, or 2 halves):
-1/2 cup chicken, cooked 
-1/4 cup corn
-2 baby carrots
-1/4 stalk of celery
-1/2 tablespoon onion flakes
-2 tablespoons parsley flakes (or real stuff, but we don't use it enough to buy the real stuff)
-1 1/2 to 2 cups rice, cooked according to package
-1 egg
-medium pepper, halved and gutted

-baking tray
-tin foil

Note: Be mindful of everything that must be cooked. We cooked the rice in a rice cooker, but you can get the single serving rice packages that can be cooked in the microwave. Also, the chicken must be pre-cooked, and we used left overs from the breaded chicken mixed with Swiss Chalet left overs.

Preheat the oven to 350F. In a medium sized bowl, combine the chicken, corn, carrots, celery, onion flakes and parsley. Mix thoroughly. Add the rice and an egg and mix thoroughly, again.

Cut the pepper in half vertically (through the stem to the base) and carve the stem off the top, careful not to take too much pepper, of the stuffing might leak out. Gut the pepper of the seeds and 'veins' on the inside. Using a spoon, fill the pepper with the stuffing, and be generous, you want the stuffing to come over the lip of the pepper a little. Sprinkle with some grated cheese.

If you have any left over stuffing, throw it in a Pyrex container and put it in the oven with the peppers. It will make an excellent side-dish for tomorrow. Throw everything into the oven (or toaster oven) on a tray with tin foil on it, and bake for 20 minutes (for a crisp pepper) or 25-30 minutes (for a more soft pepper).

Note: You can replace the chicken for any other pre-cooked meat! We were thinking goat one day because it is really lean meat, but, seriously, where do you buy goat?? Not Superstore...


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