mixing herbs, brown rice and sauteed onions
stuffing the peppers
bake long and slow
served with butternut squash fries (prior blog)
inspired by Mark Bittman and his herb rice AND an abundance of green peppers in my earth boxes
2 cups raw brown rice, cook according to directions
1 large onion, diced & sauteed
1/4 cup minced chives
1/4 cup minced mint
1/4 cup minced parsley
1/2 cup minced basil
zest of 1 lemon
salt & pepper
2 cans of diced tomatoes (flavored with basil & olive oil)
1/4 cup red wine
Blance the peppers. Drain. Line these up in the baking dish.
To the cooked rice, add the onion, all of the herbs, the zest, salt & pepper. Mix and add in the crumbled goat cheese.
Fill the peppers. Extra filling can be placed in the baking dish along side the peppers.
Make a mixture of the 2 cans of tomatoes, the wine and the garlic and onion powders. Pour over and around the peppers.
Cover with foil and bake at 350 degrees for 50 minutes. Take off foil and brown a bit.
(I often lower the oven temp. and just cook long and slow.)