• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    Stuffed Peppers

    Comfort food can be healthy…which is something I was reminded of when Matt and I made stuffed peppers with tomato sauce this week. We didn’t get home until 8:00 pm from a meeting, and we needed something to cheer us up and fill us up. I topped the quick and delicious chicken and brown rice filling (precooking the filling saves time) with breadcrumbs and parmesan cheese for a crispy crust out of the oven – and then finished it with a tasty fresh tomato sauce. After what had been an extremely long, hard day, we went to bed happy and, of course, full.


    Stuffed Peppers with Tomato Sauce

    Served 2.
    Leftover Potential: You could stuff more peppers than you need and refrigerate for more meals later in the week (about 3 days).

    2 large bell peppers

    1 Tbsp oil
    1/2 onion, diced
    2 cloves garlic, minced
    1 Tbsp tomato paste
    8 oz ground chicken
    1/2 cup brown rice, cooked
    2 tsp paprika
    salt, as needed
    pepper, as needed

    1/4 cup breadcrumbs
    2 Tbsp grated parmesan cheese

    tomato sauce, as needed

    1. Slice the tops off of the peppers, and scoop out the seeds and membranes.
    2. Heat the oil in a large saute pan. Add the onion and saute until translucent. Add the garlic and saute until fragrant.
    3. Deglaze the pan with tomato paste. Add the chicken, stirring occasionally until the mixture is cooked through. Stir in the brown rice. Season with paprika, salt and pepper. Scoop the mixture into the hollowed peppers.
    4. In a small bowl, mix the breadcrumbs and cheese. divide evenly between the two peppers. Bake in a 350 degree oven until warmed through, about 10 minutes. Serve with tomato sauce.

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