Stuffed Peppers à la Mini
12 mini bell peppers
2 tablespoons olive oil
1 small onion, minced
1 stalk celery, minced
1 clove garlic, minced
1/2 pound ground beef or poultry, optional
1/3 cup brown rice, rinsed
1 cup tomatoes, small dice
1 cup broth
Olive oil spray
Parsley for garnish
Cut of the top of the pepper, saving it. Remove the membranes and seeds.
Add the olive oil to a large sauté pan over medium heat. Add onion and sauté for 2-3 minutes. Add celery and garlic and sauté for another 2-3 minutes. If using group meat or poultry, add here and cook until meat is browned, stirring occasionally.
Add rice and stir to coat. Cook for 2-3 minutes. Add tomatoes and broth.
Bring to a boil, then simmer about 40 minutes or until rice is soft and liquid is reduced. Cool.
Place peppers in mini muffin tins. Spoon the prepared filling into the hollowed peppers. Fill to the top. Place top on peppers. Spray peppers with olive oil.
Bake at 350 for 40-45 minutes or until peppers are soft. Add garnish.
Expand the Table
Make it allium free: Omit garlic. Substitute fennel for onion.
Invite vegetarians and vegans: Omit meat and add 8 ounces of mushrooms.
Vary the grain: Instead of rice, try quinoa or farrow.
Lighten the carbs: Omit the rice. Use more chopped vegetables to be sautéed, such as zucchini or mushrooms.