I am currently volume challenged as far as this recipe goes. I make whopping great batches and freeze them, so I need to scale down from something like 9 dozen peppers to something you might actually want to do in your own home.
Susan's Stuffed Peppers
Rice (brown, long-grain), cooked
Cheddar cheese, grated
Dave's Hot sauce
Bell peppers, halved lengthwise, deseeded
Cheddar cheese, sliced or grated for the tops
Mix together cooked rice and lentils with all ingredients EXCEPT halved peppers and second lot of cheddar cheese.
Stuff mix into halved peppers. Be sure to fill all the little cavities inside the peppers. Fill until mixture is mounded on the top.
Bake at top heat for 45 mins to an hour. Test doneness by sticking something small and sharp into one of the pepper shells and see how much resistance is left. They should be pretty darned soft.
Put sliced of grated cheese on top of peppers and return to oven for 10 minutes. Remove and cool to edible temperature.
The reason we make so many is that they freeze REALLY well. Be sure to allow any peppers destined for the freezer to cool all the way down to room temperature before freezing them. This has been a public food safety announcement.
You're not going to like this... we just made a huge batch -- about 10 dozen overstuffed halves of quite large peppers, and this is what it took to fill them:
4 kg Rice (brown, long-grain), uncooked weight
1 kg Lentils, uncooked weight
2.5 kg Tomato paste (18 x 140 g tubes)
2 kg Onions, diced
2 kg Spinach, chopped
2.5 kg Broccoli, diced
2.5 kg Zucchini, grated
2 kg Mushrooms, diced
2 kg Peppers, diced
5 kg Cheddar cheese, grated
1 cup Garlic granules
4 tsp Cayenne
2 caps (CAPS not cups) Dave's Hot Sauce
2 cups Oregano
2 cups Basil
2 cups Thyme
There you have it. A recipe with ingredients. I'm sure you can scale it down to a size that fits your freezer.
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© 2002 Susan Van Valkenburg
Last modified Sun, 21 Mar 2004 21:10:48 UTC
Since 14 June 2002