Thursday, September 16, 2010

For 2: Work Once, Eat Twice - Mexican Stuffed Bell Peppers

I like to call this a work once, eat twice meal. The stuffing for these bell peppers is simple to make, but you can’t really make a portion small enough for just 2 or 3 peppers. Good news – the left over stuffing freezes nicely, so you use what you need, freeze the rest and then in a couple of weeks you have a quick supper. All you have to do is defrost the stuffing, cut and clean some peppers and bake them off. Or you could invite some friends over a make them all at once! To go with these I just grilled a thinly cut squash and quartered onion which were dusted with olive oil, paparika, cumin and coriander. It went perfect!  I must warn you the stuffing is really tasty, so tasty the bf wanted to steal it out of the freezer and just eat it with a spoon. I hope you enjoy these, once soon and then again in a week or two, up to 3 months!
Sincerely Loving Food,

Mexican Stuffed Bell Peppers
2 large or 3 medium Bell Peppers
12 ounces Chorizo Sausage
1 - 5 ounce package of Yellow Rice
1 ¾ C Chicken Stock
1 tbl Butter
½ Medium Onion
2 cloves Garlic
2 Roma Tomatos
¼ a round of Queso Fresco
¼ C Cilantro

Preheat oven to 350 degrees. Cook the rice in the chicken stock with butter for 15 minutes (or 5 minutes shy of the package directions) then drain and reserve the cooking liquid. Brown the Chorizo and drain on a paper towel lined plate. In the meantime, chop the onion, garlic, tomato and cilantro and crumble the queso fresco. Mix the rice, chorizo, onion, garlic, tomato, cilantro and queso fresco in a bowl and season with a little salt and pepper. Cut the top of the peppers and remove the seeds and ribs. If the peppers do not sit up straight trim just a little of the bottom to make them sturdy, but don’t go all the way through.
Generously stuff the peppers with the mixture (reserving half to use later) and place in a baking dish, then pour the reserved rice cooking liquid in the bottom of the dish. Cover the dish with aluminum foil (or the top if using a pan with one) and bake for 30 minutes, then an additional 10 uncovered. Enjoy!
*Note if reserving half of the stuffing and using later, you can just use chicken stock in the bottom of the pan instead of the rice cooking liquid.

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