Growing up my dad stuffed everything with rice. Lamb stomach, zucchini, grape leaves, bell peppers, eggplant, you name it. I always knew when my mom was making stuffed peppers it would be different from how my dad makes it. Mom's was more tradition with the melted cheese on top and eat it with a fork and knife while my dad's was served with soup and eaten with a spoon. I've taken on more of my dad in my cooking style because I love all of the spices present in middle eastern food so this is a tweak of my dad's method.
For the peppers:
4 bell peppers (I made 2 red and 2 green)
1c. black rice
1/2c. quinoa
1 zucchini grated
1 carrot diced
1/4 onion diced
For the soup:
5c. water
1tsp minced garlic
1/4 onion diced
1tsp. salt
1tsp. chile powder
1tsp. black pepper
2tbs. tomato paste
1c. chopped cilantro
\\I don't want to get into too much detail as it's a very simple recipe.
-Preheat the oven to 450
-Cook the rice and quinoa until almost done, saute the onions and carrots until tender or toss them into the pot with the rice when the water begins boiling.
-Mix shredded zucchini in with the rice mixture and fill the 4 peppers. place them in an oven safe pot, dutch oven or pyrex dish with a lid or be able to cover with foil.
-Ladle some of the soup into the bottom of the pot, about 1/4" high then place the peppers in. Ladle some soup into each pepper but be careful not to overload them. Cover and allow them to steam in the oven for 20-30 mins until peppers are tender and rice is fully cooked.
Soup: boil water, add all ingredients, boil 5 mins then cover and simmer for 10.
Ladle soup into your bowl and place pepper inside. My favorite way to eat this is to slice the pepper down the middle and spoon some soup in with each bite. Ohhh so good!
**you can add ground beef or turkey to this recipe as well, just pre-cook it and mix it in with the rice.
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| I like red |
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| He likes green |
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