Stuffed Italian Red Pepper : A Makeover With Leftovers

Most women would be thrilled shopping for clothes and shoes. These days, I feel the same when I visit the farmers market. I appreciate all the hard work that goes into growing the produce we consume. They might be priced higher than the regular grocery store but, it gives me great satisfaction to meet the people who grow the produce. They are so cheerful, very generous and friendly. It is very relaxing to visit the farmers market every weekend and pick the veggies and fruits that my family and I enjoy for the rest of the week. This week, the peppers were very fresh and colorful and I picked a few to prepare stuffed peppers.

The peppers are useful as they act as an edible bowl or pockets. The colors they come in make them absolutely appetizing and photogenic. When it comes to stuffed peppers, there are a zillion recipes out there.The recipe is with the leftover rice and sauteed veggies, toasted bread, cheese and cherry tomatoes. 

Gadgets:

Baking tray

Cutting Board

Knife

Measuring Cups and Spoons

Frying Pan

Spatula

Table spoon

Aluminum Sheets to line baking tray

Ingredients:

Makes 6 Stuffed Peppers

Cooked Rice - 1 cup

Sauteed Veggies ( Potatoes, Onions, Garlic, Salt, Black pepper powder and Chilli Powder) - 2 cups

Toasted Bread Slices - 4 cut into small cubes

Cilantro - 1/2 cup chopped

Cherry Tomatoes - 1 cup cut into halves

Cheese - 2 tbsp per red pepper ( shredded kind)

Oil - 1 tbsp

Preparation:

1. Heat the frying pan. Add the sauteed veggies, cilantro and rice and give it a mix. 

2. Add cherry tomatoes and bread to the rice and veggies. Remove from heat.

3. Cut the top of the peppers, remove the seeds from inside the peppers.

4. Add the cheese first as they will reach the narrow passage of the peppers easily.

5. Add some shredded cheese to the rice and give it a mix. 

6. Stuff the peppers with this mix and cover the pepper with a lid. 

7. Smear some oil in your palm and coat the pepper's skin and place on a lined baking sheet. 

8. Bake for 30 minutes at 400 degrees F. Serve hot.