“And above all,
watch with glittering eyes the whole world around you,
because the greatest secrets are always hidden in the most unlikely places.
Those who don't believe in magic will never find it.”
― Roald Dahl





Wednesday, July 14, 2010

Monsoon?

It's a nice day today, not as infernally hot as it usually is .Sky looked like it could even give us some rain.......



I love when it's stormy...I even heard thunder!So with the possibility of an amazing monsoon hitting ,I decided to use the oven and bake something...I ended up making some stuffed bell peppers...




So,no rain for us...the clouds turned around and left,but the peppers tasted delicious!

Vegetarian stuffed bell peppers
6 large red or green bell peppers
1/2 medium sized sweet onion,diced
1 cup of white or brown rice
1 12 oz package of soy crumbles
2 garlic cloves,finely chopped
1 10 oz can of tomato & green chilies
2 cups of sharp chedder,grated
1 10 oz can of sweet corn
2 tablespoons olive oil
salt and pepper to taste

1.pre-heat oven to 400
2.cut the peppers in half,remove the seeds and the spine,set aside.
3.cook the rice accordint to package directions.In a skillet heat oil,onions and garlic,untill transparent,add soy crumbles,cook for 8-10 minutes,stirring often.
Add tomato and green chilies,simmer for about 5 minutes.
Remove from heat. In a large bowl combine soy mixture and cooked rice..add can of sweet corn,mix until blended.
In a 9x12 inch pan,place the bell peppers,skin side down.Add mixture to each pepper half.cover the pan with foil and bake for 40 minutes.
Remove foil, sprinkle cheese on top and return to oven uncovered for 5 minutes,until cheese melts.

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