4 even sized green peppers
1 small onion finely chopped
2/3 cup of mushrooms finely chopped
2 slices of bacon finely chopped (pre-cooked or raw)
2 Tbls. of butter
1 cup of cooked brown rice
1 Tbls. chopped parsley
1 egg lightly beaten
1/2 cup of parmesan cheese, grated
1 can tomato sauce
Let me warn you, these days we are growing some monster size peppers...I had to double the filling recipe to fill my 4 moderately sized peppers. Recipe given above is NOT doubled.
Cut off top of peppers, clean out seeds, place in bowl or pan of boiled water to soften for 5 minutes and remove to baking dish.
In skillet melt butter and saute chopped onion, bacon, and mushrooms for approx. 5 minutes and add in cooked rice, egg, parsley, salt and pepper to taste.
Fill each pepper with mixture, top with 1/2 of parmesan cheese, and pour 1/2 a cup of hot tap water into bottom of baking dish.
Place in 350 degree oven for 40 minutes.
Remove from oven, top with remainder of cheese and warmed tomato sauce.
Peas and Scallions in a cream sauce
1 lb. frozen peas
5 scallions, cleaned, roots trimmed, and including all of white bulb and 1 inch of green
1 cup chicken broth
Beurre manie (this is a thickening agent, 2 Tbls. of soft butter mashed with 4 Tbls. of flour into a paste)
Salt and pepper to taste
Bring broth to a simmer, add in chopped scallions and cook for 3-4 minutes to soften.
Add in peas and crumble Beurre manie over top and stir in.
Sauce will form quickly and thicken, add salt and pepper to taste and remove from heat.
Our Review: I live with an eternally hungry husband and an eternally emotional teenager, our reviews will be brutally honest and hopefully helpful.
With the peppers I was surprised that I had to double the recipe and still the filling was a little shy of filling up the pepper, other than that, it was relatively easy and fast to prepare and cooked as expected. We all agreed that the pepper taste was a bit overwhelming compared to the mild filling and the tomato sauce was a bit bland, I suggest a good tomato sauce that you are already familiar with and like.
The peas and scallions were very good, the flavors work well together and I just love anything with a cream sauce. Extremely easy to prepare and make, I was not familiar with using Buerre manie for thickening but the cookbook this recipe came from included directions on making it and it was easy and worked great.
This is a nice change up on just plain old peas which I usually cook.