Walnut Rice Stuffed Peppers

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Walnut Rice

4–5 cups cooked rice

1/2 small onion, diced

1 clove garlic, minced

1/4–1/2 cup chopped walnuts

1 Tbsp chives

Parsley

Basil

1/2–3/4 cup Parmesan cheese

Salt & Pepper to taste

Olive oil

 

Heat a pan with olive oil and saute onions and garlic. Add walnuts for the last few minutes and toast. Add to pre-cooked rice along with other ingredients. Adjust seasonings and herbs to taste.

 

Stuffed Peppers

5 peppers, tops and seeds removed, and blanched for 3–5 minutes

2 cans worth of tomato sauce

Rice mixture
Add sauce to the rice mixture until you are happy with the consistency. Put a layer of sauce on the bottom of a baking dish or casserole. Stuff the peppers with the rice mixture and place in dish. Top with extra cheese if desired. Add remainder of mixture to dish if desired. Spoon extra sauce over rice and peppers.

Cook at 350 F until heated through.
This recipe can be made ahead and kept chilled until you’re ready to cook it. My mom freezes hers sometimes, which I imagine you can do before or after cooking.

 

 

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Home grown 

House sitting for my parents again, and went out to bring in the ripe vegetables in the garden. There’s another pot of tomato sauce on the stove, and we have broccoli and eggplant for dinner. Not sure what I’ll do with all the peppers yet, but they should keep. I’m disproportionally excited about the eggplant.