And I found myself browsing through a 900 pages recipe book and not a single one has what it takes!
That happens, sometimes. And it happend the other day. These kind of situations tend to end either really badly, or stunningly! The first situation is when I cook something I really didn’t feel like eating, and after dinner I need something sweet to compensate the disappointment. The second case usually means I make a new recipe, probably a combination of 6 or 7 other recipes I found on books and the web, and it is so delicious that I eat as if I have been starting for a month!
You can probably guess that the reaction to this recipe was of the second kind, stunning!
Why was it hard to decide what to eat? Between me trying to avoid meat and cheese and not being a big fan of veggies, and the hubby borderline to hating veggies, there aren’t really many options left!
One of the few vegetables that both the hubby and I like are bell peppers. I find myself loving them lately. I should say that eating pepper is quite a new thing for me, it is certainly less than two years since I ate the first one :P Plus they are in season!
So bell peppers, but with what? Stuffed peppers are a famous dish in Italy, so why not try. Most of the recipes though are for ground meat stuffed peppers… So read and browse, read and browse I decided I was just going to go with my heart! A vegetarian recipe for stuffed pepper,s my way!
Oh so good! I absolutely loved them! I ate the leftover stuffing in spoonfuls! And sadly there wasn’t much of it left.
The following ingredients are for 4 vegetarian stuffed peppers, you can serve one pepper per person but you may want to serve a side with the stuffed pepper because it won’t be a big meal.
- 4 bell peppers (red and yellow are the best)
- 250 gr basmati rice (I used a mix of basmati and wild rice)
- 1 tomato
- 1 mozzarella ball
- 1 tbs chopped parsley
- 1 cup basil leaves
Bring a pot of water to a boil. Salt and toss the rice in. Cook following the time indicated on the package (10 minutes for basmati).
When the cooking time has passed drain the rice.
Meanwhile, cut the tomato (seed and water removed) and the mozzarella in cubes.
Chop the parsley and the basil leaves.
Mix rice, tomatoes, mozzarella, parsley and basil. Taste and adjust salt if needed. This is the filling of your vegetarian stuffed peppers.
Preheat the oven to 365°F (180°C).
Remove the top of the bell peppers, just like you would with a pumpkin when carving it for halloween ;)
Remove the seeds and the white fibrous parts of the peppers.
Oil the bottom of an oven proof pan where the peppers fit snuggly (mine were too big, but it worked).
Fill the peppers with the stuffing. Place them on the pan, and close them with the top you reserved.
Transfer to the oven and bake for 1 hours.
Serve. If the peppers tend to hurt your stomach peel the skin off when you take them out of the oven. In my case they don’t disturb me but I still like them better with no skin, the texture is better.
A note on the rice. I found this rice mix at the store, basmati and wild rice. It tastes fantastic, it suits and adds a great slightly nutty flavor to every rice recipe (not risotto, for that you strictly need rice for risotto). The problem is that the package suggests to boil it for 20 minutes but basmati rice only needs 10 minutes, while wild rice needs a good 50 minutes. The result? The basmati rice is overcooked and the wild rice is inevitably crunchy. So, I highly suggest you to try this combination of rices for your recipes but buy them separately and cook them separately mixing them together afterwords. The proportions are about 3/4 basmati and 1/4 wild rice, but then it is up to you, 1 to 1 would work too. Ah, perhaps I forgot to mention that wild rice is great for your health!