My adventure of life with my husband, two kids and our process of becoming debt-free in order to move to New Zealand. I am crafty, thrifty and sassy.
Tuesday, June 1, 2010
Stuffed Bell Pepers and Avocado Salad
I made these a while back and forgot to post the recipe. I have since stopped buying regular red bell peppers because they are # 7 on the dirty dozen and organic bell peppers are so very expensive. I love bell peppers and would usually put them in five out of our seven dinners a week. This has been a sacrifice but I know it is good. I might try these with tomatoes instead.
Fun Fact: Did you know that green bell peppers are unripe red peppers?
Stuffed Bell Peppers
2 red or green bell peppers seeded and halved
2 celery stalks chopped
1 small squash chopped
1 medium onion chopped
1 basket of mushrooms quartered
1 cup cooked brown rice
salt and pepper
In a large skillet or grill pan over medium heat saute onions with salt and pepper until almost brown. Add mushrooms, squash and celery. Cook over medium heat until tender but still firm. Add rice and drizzle Braggs until slightly moist. Sprinkle Herb salt about 2 tsp and remove from heat. Spoon rice mixture into halved bell peppers.
Place stuffed peppers in a large skillet over medium heat. Add about a 1/4-1/2 cup of water and cover skillet. There are two ways to finish these. Keep them in the skillet until the peppers are tender. Second way is to cook for about ten minutes in the skillet and then place on a foil covered sheet pan Set the oven on Broil place in oven until rice browns and starts to crisp up a little.
Eric and I like the rice a little crusty on top but you may like a more moist rice. Try it and find out which you like and let me know. Enjoy!
1 ripe avocado chopped
handful grape tomatoes halved
1 medium cucumber peeled, seeded, and thick quarter sliced
1/4 red onion sliced
1/2 lemon juiced
Cut up all veggies and toss in a medium bowl with lemon juice and garlic salt to taste. The avocadoes are so creamy that when tossed together they create a great oil substitute in salads.
Serve in chilled glass dishes for guests or for fun! Enjoy