As always - feel free to substitute certain ingredients (for example, try mushrooms in the filling...). Enjoy! And please comment with suggestions.
You will need:
2 tbsp olive oil
1 small yellow onion, diced
1/2 cup basmati rice (uncooked)
1 small zucchini, quartered and sliced into small peices.
2 carrots, skinny, sliced into dime-sized peices
1 tbsp curry powder
1 tbsp chinese 5 spice
2 tbsp of white wine
mozzarella cheese (we used goat)
~12 baby potatoes
bunch of asparagus
Directions:
1.) Cook the rice as per the directions. Pre-heat the oven to 350' F.
2.) While the rice is cooking, cut the tops off each of the bell peppers, forming a lid - similar to a pumpkin. Clean out the insides (seeds, etc.) to make bell pepper bowls!
3.) Meanwhile, heat 1 tbsp of oil in a non-stick pan. Slice the baby potatoes into "dollar" potatoes (do not make them too thick, or they will not cook through). Place the potatoes into the pan and begin to cook - stirring frequently.
4.) In another pan, place the remaining 1 tbsp of olive oil. Once heated, add the diced onion, curry powder and chinese 5 spice. Saute until translucent.
5.) You may add the seasoning salt to the potatoes at any time. Or experiment with your own spices - I have a home-made blackening spice I like to use. Unfortunately I can't remember
what I made it out of! The potatoes are done when they are starting to brown / go crispy on the outside.
6.) Now add the sliced carrots and zucchini to the pan with the onions. Continue to saute until everything is soft. Now add the splash of wine to deglaze the pan, and add a little extra flavor.
7.) Pour in the cooked rice to the pan with the onions, and mix it all together - now you have your stuffing!
8.) Now stuff each of your peppers with the mix. Grate some mozzarella cheese on top (as much as you like), place the lids back on, and place them on a cookie sheet, and into the oven. Place the asparagus on a slightly oiled pan/cooking sheet, flavor with a bit of salt and pepper, and place them into t
he oven as well. It usually only takes about 15 mins - the goal is to have roasted asparagus cooked so the tops are beginning to crisp, and well-heated peppers. Use your discretion, and cook things the way you like them.
9.) Place it all on a plate, serve and enjoy!
