Stuffed Peppers

I usually do not consider myself a fan of "stuffed things" (unless it is a "stuffed thing" that is chocolate or caramel of course).  I decided right before the wedding to do one last cooking spree.  It was our last night as a single couple (if that even makes sense), and it was also the last night of what we considered normal.  I perused the pages of my beloved friend, Pinterest, for ages trying to find something I haven't ever cooked before: and there she was! Green, stuffed peppers with rice, onions and lemon balm.

The following proportions were created for two people, so if you have more than that, just double, triple or quadruple it accordingly, and if you have multiple men in your party, just be safe and make a heck of a lot of stuffed peppers.

-2 green peppers
-1 chili pepper
-rice (I used brown rice but you could also use bulgar wheat if you're feeling extra healthy for the day)
-1/2 red onion
-My one regret is not adding as many vegetables, so please, add lots!
-about 6 leaves of lemon balm if you have the plant readily available, but if you don't grow your own herbs just use any of your favorite dried seasonings!
-shredded mozzarella cheese

This recipe was intentionally healthier than other stuffed pepper recipes I ran across.  If you're a meat lover, feel free to exchange the rice for ground beef, or if you feel this won't fill you up, add grilled chicken to the mix!

1.  Half the peppers and gut them.

2.  Cook and drain the rice.

3.  While cooking the rice, cut up the onions (or other veggies of your choice), chili pepper, and the herbs of your choice.

4.  Mix the rice, veggies and herbs/seasonings.

5.  Place the pepper halves in a pan and spoon the rice into them.

6.  Bake for 15 minutes at 450 degrees.

7.  Pull peppers out and sprinkle as much cheese as you desire on top.

8. Put the pan back in the oven and bake until the cheese is melted.

There ya go, folks!

Enjoy those peppers,
Meagan


For a full "makeover" explanation see this post here.