Not Your Usual Stuffed Peppers

Thanks for coming back to visit me and the cats in the Tiny Ass Kitchen - we're all glad your back, even though the images haven't improved, but are now back and ready to entertain you.



This weekend on a stop to the bookstore I picked up a new veggie cook book - this time written by a carnivore who owns a place called Greens - a veggie restaurant, in England. I was interested and laid out the 7 bucks, and I'm glad I did.

This recipe is a version on the Stuffed Pimentos with thyme and basil. Enjoy... And Scott - this one is for you. I hope you like this one.



I began this dinner by popping some yellow rice into my rice cooker - it took the longest and I basically started everything else once it was done, this way everything is nice and hot when you plate it.



Start this main dish by cutting 2 or 3 large peppers in half (depending how many people you are feeding - I made 3 so I'd have leftovers), seeding them and placing them on a hot cast iron skillet to char them slightly. Then you can lay them on a small baking sheet. Do this to all the peppers!




Now for the stuffing - I'm using ricotta cheese mixed with some thyme, pepper, garlic, and some shredded mozzarella. I made this mixture a few weeks ago when I made baked ziti but had some leftover. I froze it and decided to use it for this. I thawed it overnight and it was ready for tonight. A couple ingredients for this today are leftovers, so this could be something you make after you make a big thing of lasagna or baked ziti and you had a little to much.




Take that cheese mixture and put enough to fill in the pepper without over filling it.



When all the peppers are filled, you can sprinkle a little extra mozzerlla on it (I did!) and then add some parsely, garlic and pepper on the top. When your rice is done, pop it in the broiler for around 15 minutes...



When it's done it'll look like this.



As a side dish for this I made some boiled carrots. Husband/Boyfriend/Girlfriend/Wife/Lover HATES boiled carrots? Try my version. You can take some baby carrots and cut them into pieces, add them to some water along with a little salt and dried parsley, let them cook until the water is boiling but the carrot has some bite to it.



When they are cooked, drain them and put them in a bowl. Take a half of lemon and give a squeeze over the carrots...



And put a dollop of butter/margarine on the top.

Even Danny likes these.



When everything is done and ready to be plated, you can also take some tomato sauce and ladle it onto the stuffed peppers - it is super delicious and I do hope you give it a try.



It'll make sure there are full bellies all around.