Thursday, December 12, 2013

What Mama's Cooking: Stuffed Peppers


So, now to use your leftovers from the Mushroom Minestra in a totally different way – make stuffed peppers. You can use leftover quiona or rice, too.

Cook 1 cup of brown rice in 2.5 cups of liquid, however much mushroom broth you have left over plus water or veggie broth to equal 2.5 cups.

Clean 4 peppers and cut them in half vertically. Place them in a baking pan with a sprinkle of water, cover and cook until they are crisp-tender. Drain.

Heat a tablespoon of olive oil in a pan then add 3 garlic cloves and cook until they are golden.  Cut up an onion and sauté with the garlic until it is translucent. Add 2 cut up portabello mushrooms and sauté until they shrink a bit and give off liquid then add the leftover mushrooms from the minestra.

Add spinach or any other greens, fresh, frozen, or leftover. Use whatever amount you like – a lot or a little. When the greens are warmed (or thawed) add the rice and a handful of chopped, pitted kalamata olives. Finish the stuffing with a couple of ounces of crumbled feta cheese or crumbled savory tofu.


Fill your pepper with the stuffing making a nice mound on each. Bake in a 350° for 30 minutes then you have a very different leftover meal from your Italian minestra.

Bon appetite, or as my grandmother would say. "mangia!"

xx Mama and Molly

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