Thursday, June 23, 2011

Stuffed peppers

Stuffed bell peppers are one of my favorite ways to cook veggies when I want something savory but fresh and tart. The strong flavor of the onion dominates but doesn't overpower the general taste of cheese, chicken, mushrooms, and other ingredients, making it so that you can taste each flavor more clearly. This is a recipe of my own devising, very loose and insipred, and you can throw in pretty much whatever sauces or vegetables you want. You can add alfredo sauce, shrimp, garlic pepper, celery, carrots, jalepeno... be creative!

RECIPE: serves 1 halve, simply double, triple, quadruple etc. to make as many as you want.
(original recipe)
*1/2 large bell pepper
*1 tablespoon chopped onion
*1 1/2 tablespoon chopped tomato
*2 tablespoons shredded spinach
*1 slice of your favorite meltable white cheese
*Pinch of shredded cheddar cheese
*Small chunk of chicken, boiled and shredded (as much as you can stuff into the pepper with the veggies and not spill out)
*1/4 stalk spring onion (just enough to sprinkle over everything)
*Pinch of black pepper
*1/2 small jalepeno pepper (optional)
*3-4 small mushrooms
*1 teaspoon soy sauce

1.) Clean out the halve of bell pepper and wash
2.) If not already prepared, wash and chop all veggies (except mushrooms, which belong to the fungae family anyways) to tiny slivers or blocks
3.) Stuff all chopped veggies into pepper and arrange as best fit, mixing in soy sauce and/or any other spices you would like to add
4.) Stuff the shredded, prepared chicken into pepper, making sure it's not past the rim of pepper
5.) Arrange mushrooms on top
6.) Sprinkle with cheddar and black pepper
7.) Cover top of bell pepper with the slice of white cheese
8.) Garnish with a few sprinkles of chopped spring onion
9.) Steam for 2-3 minutes, and voila! ( if you decide to make more, don't cook for longer than 3 minutes.)

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