Thursday, May 14, 2009

The 14-Year-Old Girl Fixes Stuffed Bell Peppers

As promised yesterday, here is the recipe for stuffed bell peppers with adaptations whether you're omni or vegan. I'm going to have to ask your patience as we didn't actually measure any ingredient amounts. The 14-year-old girl winged it, so you might have to, too.

Stuffed Bell Peppers

One bell pepper per person (We used five.)
About 4 cups cooked rice
Various chopped vegetables (We used mushrooms, brocilli, cauliflower, carrots, and squash.)
About 2 teaspoon garlic powder
About 2 teaspoon onion powder
About 2 teaspoons salt
About 1 teaspoon pepper
About 1 tablespoon dried parsley
About 2 tablespoons melted vegan butter spread OR, if you are a meat-eater, about one pound raw hamburger meat


Step 1: Preheat oven to 350 degrees F and grease a cookie sheet.

Step 2: Cut the bell peppers in half and de-seed and de-rib. Place on a greased cookie sheet...

Step 3: In a large bowl, mix remaining ingredients until well blended...

...and spoon into the bell pepper halves...

Step 4: Place on the greased cookie sheet and cook for about half an hour, or until there is no pink at all in the meat in the middle.

Serve and enjoy!

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Stephanie said...

Yum, I love stuffed peppers! They're good when you bake them covered in tomato sauce as well. Mmmmm...

I really like your vegan version. We're not vegan, but I have a pregnancy aversion to ground beef right now, ewwww! All the rice and vegetables look so fantastic.

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