Kiz_Paws Bag Of Trix

STUFFED GREEN PEPPERS

2 cups dry Minute Rice
2 cups water
2 T. Butter (I use milk-free margarine)
1 cube (12 grams) Vegetable Bouillon (I use Harvest Sun Organic; or McCormick)

6 - 8 Green Peppers

1 small onion, chopped fine
1 small stalk celery, chopped fine
2 cloves Garlic, minced
2-3 T. Olive Oil
Black Pepper

1 tin Tomato Soup (undiluted)
Frank's Red Hot Pepper Sauce (I also use Cajun Sunshine, a similar product)

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Boil the water, butter and vegetable bouillon cube, add dry rice and stir. Place lid on and remove from heat, and let sit for 6 - 8 minutes. Stir to fluff up the rice.

[While you are waiting for the rice to 'set', wash and prepare the green peppers for stuffing. Remove tops and discard. Remove as much of the 'ribs' and seeds carefully from each green pepper.]

In a large frying pan, fry the onion, celery and garlic in the olive oil till the vegetables are no longer crisp. Empty the rice into the frying pan and stir fry till the rice has taken on the flavors of the vegetables (I usually toss and turn it on a medium heat for about 8 - 10 minutes). Sprinkle black pepper generously.

Once the rice has been fried, use a spoon and carefully stuff those green peppers right to the brim (and then some). Place the stuffed green peppers in a large cake pan (13x8x3, or whatever your largest is), so that they are all standing together.

Spoon the undiluted tomato soup on top of each stuffed pepper. You won't use the whole tin, for sure, but be generous. Then on top of the tomato soup topping, sprinkle a few shots of the Red Hot Pepper Sauce (if you don't like 'heat', then skip this step). Sprinkle black pepper on top of each stuffed pepper.

Pour about 1/4 to 1/3 cup cold water into the bottom of the cake pan you are using -- don't pour this over the peppers, this is just water for the bottom of the pan to keep the peppers moist.

Cover with tin foil (not tightly, I usually seal two sides of the pan and leave the other two sides for a kind of a vent).

Bake for 35 - 40 minutes in a 350 degree oven.

Your house will smell like a pizza factory, and you will be anxious to eat these delicious peppers!



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For those who chose meat in their diet, you can make everything as I do, except that you brown one pound of hamburger meat with the onion, celery and garlic, omit the olive oil (or use just one tablespoon, it is good for ya!) and when the meat is cooked you add the prepared rice and continue on with the recipe. You can add spice such as oregano, basil, italian seasoning, too, if desired.

If you make too much of the rice stuffing, you can freeze it for another round of these really tasty things!

I serve stuffed peppers with a huge crunchy salad, hot rolls and of course, white wine.

ENJOY!

~♥Kizzo♥~