My latest quick and easy weekday dinner: this recipe is my interpretation of stuffed peppers with an Eastern flair. The stuffing is essentially a "fried rice" flavored with Chinese five spice. I prepared everything earlier in the day. Once I got home, I'd knew I'd be busy with the baby. Since everything was ready, all I had to do was preheat the oven and stick these babies in there until dinner time.
ingredients:
- vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 cups of white mushrooms, chopped
- 1-1/2 cups of cooked brown rice
- 1 carrot, chopped
- 1/2 bunch of parsley
- 1 tbsp Chinese five spice
- 2 tbsp Chinese cooking wine
- 2 tbsp soy sauce
- 1 tsp sugar
- salt and pepper to taste
- 3 green bell peppers
- 1 tbsp butter, softened
- preheat oven to 350 degrees F. cut tops off bell peppers and clean out seeds from center and set aside.
- heat oil in a medium sauce pan, saute onion and garlic until onions are translucent.
- add in the mushrooms, cook until most of the liquid from the mushrooms have evaporated. add in the carrots, brown rice, parsley, and five spice. stir for a few minutes, then add in the cooking wine.
- when the wine is almost evaporated, add in soy sauce, sugar, salt, and pepper. cook for a few more minutes or until liquid is almost evaporated.
- place mixture into prepared bell peppers. replace top of bell peppers and rub butter on outsides of peppers.
- bake in oven for 45-55 minutes.
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