Tuesday, May 12, 2009

Mardi Gras Stuffed Peppers

Aren't the colors fantastic? What's that produce slogan? Eat Your Colors? Well, my, my, you must certainly fulfill a good portion of your daily requirements with this dish. My Mardi Gras Stuffed Peppers are filled with wheat berries, brown rice, onion, garlic and Italian cheeses. I add chopped Roma tomatoes on top with lemon juice and a little drizzle of olive oil, then bake. This recipe got rave reviews at home. Add a healthy dollop of your favorite marinara on top and you get your lycopene too!

When prepping for this recipe, you have a choice of using Bulgur or Wheat Berries. Maybe they are the same thing but all the research I did told me that Bulgur can just be soaked in hot water and its ready to serve. Wheat Berries, on the other hand, must be cooked ahead. Follow the package instructions or boil about 45 -55 minutes or until they are not crunchy, just firm, then drain. Make extra and throw them in salads or soup.

I bought a variety of bell peppers. Cut the tops off (about 1/2 below rim) and clean out. Remove the stem from the top and chop the leftover pieces into 1/4 inch pieces.

You will also chop one medium onion (or 1/2 if you don't like alot of onion) and chop your mushrooms into the same size pieces as the onion and peppers.

Heat 2 TB olive oil then add your chopped bell peppers, onion and mushrooms. Stir until the onions are clear. Be careful not to burn.

In a large bowl mix your wheat berries, rice, hot vegetables and cheese. Add salt and pepper. Be sure to mix the hot veggies with the rice and wheat before mixing in cheese. It will keep the cheese from clumping all together from the heat of the vegetables. Stuff your peppers, top with chopped Roma tomatoes, drizzle with oil and lemon, cover with foil and bake at 350 for 45 to 60 minutes, depending on how soft you live the bell peppers. We removed ours at 40 minutes because Fred was just too darn hungry to wait any longer! They were still crunchy but hot inside. Top with marinara.

Mardi Gras Stuffed Peppers

1 Cup wheat berries or bulgur (prepared as directed on packaging)
6 Bell peppers
4 Cups mushrooms, chopped
1 Onion, medium chopped
2 Cloves garlic minced
3/4 tsp salt
3/4 tsp black pepper
1 Cup Italian blend cheese, shredded (usually includes Mozarella, Parmesan, Asiago, Romano)
2 Tbs lemon juice
3 Plum tomatoes, slice in half, take out seeds and wet pulp, then chop
2 Cups marinara of your choice
Bake 45 to 60 minutes in a 350 degree oven.


Kristin said...

This looks so good! I can't wait to make it.
P.S. You are such a hippie! (that's a compliment!)

Liz Schubert said...

A hippie? Hmmm, haven't been called that since the 70's. Then I was referred to as a 'freak' while the kids who wore leather jackets were called 'greasers'. Then there were the 'jocks' and the 'nerds'.