Stuffed Peppers – Winging it

The other night I decided to make stuffed peppers for supper (never made them before).  I had bought a variety of colored peppers a few days before and noticed a couple were starting to soften  – since baking them was going to soften them anyway, I decided that was a good way to use them up.  I didn’t pull out a cookbook, or look on-line for a recipe when I decided to make them, instead I just decided to wing it.  Typically, I’m not real comfortable winging it.  I prefer to have something to refer to, but what did I have to lose?  A few already softening peppers…

To start, I put some olive oil in a frying pan.  Then I crushed some garlic, diced yellow pepper, and  added rice to the oil. When the rice turned light brown I added some diced canned tomatoes, Italian seasoning, and black pepper. 

After adding the tomatoes I threw some grated parmesan cheese on top.

Once the mixture was ready I  hollowed out red, orange and yellow peppers and filled them with the mixture.  These colored peppers are a little less pungent than green peppers, and are slightly sweeter.   I added about 2 tablespoons of water (had I been thinking when I drained the tomatoes I could have saved the juice, and added that instead of water) to each pepper.  I arranged them in a greased baking dish and added a little water in the bottom of the dish as well.  I baked them at 350 degrees for 55-60 minutes. 

As I was making the peppers I thought of all the different fillings you could use to stuff peppers.  Bread stuffing, sausage, ground beef, beans, corn,  a variety of  spices, different cheeses, the possibilities – endless. 

We ate them as a side with our baked chicken and bread stuffing.  They were a good addition to our meal.  How do you make your favorite stuffed peppers?  Willing to share your recipe?

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