This past week I've been subsisting purely on leftovers. These stuffed peppers are probably my favorite leftover I've had. They take only a couple of minutes to reheat and taste just as good warmed up as cold, and just as good warmed or cold as they did the first time!
I originally made these as a side for the night we had steak and shrimp. For once I have a side that doesn't involve tomatoes (see my last post if you don't understand why that's such an accomplishment!) For something that looks pretty, they were really really simple to put together. Although I (aka my dad) grilled the peppers, this would be just as easy to make during the winter by roasting the peppers first (or even charring if you have gas burners).
This would work as either a side (as we had it) or even an entree for a vegetarian--it is very filling! As a warning, this is a MASSIVE recipe since I made it for 10 of us.
Vegetarian Stuffed Peppers
Ingredients:
5 red bell peppers, cut in half with seeds removed
2 cups of brown rice
2 tbsp olive oil
1 Japanese eggplant, chopped
1 zucchini, chopped
4 garlic cloves, minced
2 shallots, minced
1/2 onion, minced
1 big ball of fresh mozzarella, sliced
Directions:
1. Cook the brown rice according to package directions. Grill the peppers until soft, but still remain shape (as above, this can be done in an oven by roasting at 450F). Once cooked, cover with foil and set aside until the stuffing is complete.
2. Heat olive oil in a pan over medium-high heat. Once hot, add the garlic and shallots. Cook, stirring frequently, until fragrant. Add the minced onion and continue stirring. Once the onion sweats and becomes translucent, add the chopped eggplant and zucchini. Cook until soft.
3. Turn your oven onto broil.
4. Add the mixture to the brown rice and stir. Stuff the cooked red peppers with the mixture on a baking pan.
5. Add the slices of mozzarella on top of the stuffed peppers. Place the baking pan in the oven and broil until the mozzarella melts. Serve and enjoy!
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