This recipe was inspired by a few things. Partially by a Rachel Ray recipe…have I told you how much I love her, she’s my fav food celeb by far! But I digress….I was also inspired by the veggies in my garden as well as what I had in the fridge! This is another great go-to recipe for helping to use up your garden veggies such as peppers and/or tomatoes. Tonight I did a combo – half peppers and half tomatoes., which were both equally delicious with this stuffing.
The following serves 2-4 people, depending on whether you serve a side dish such as a salad:
- 2 cups chicken broth
- 1 cup uncooked rice
- 1 bay leaf
- 4 medium peppers or beefsteak tomatoes or a combination of both
- 1/2 cup part-skim ricotta cheese
- Juice of half a lemon
- 1 Tbsp or so of red onion, chopped
- 1/2 to 1 Tbsp minced garlic
- Fresh parsley, chopped
- Salt and pepper
- Olive oil
Pre-heat oven to 450. Meanwhile, cook the rice: combine 2 cups chicken broth with 1 cup uncooked rice, bay leaf and 1 tsp salt. Bring to a boil over medium-high heat. Then lower heat and simmer covered for 15 minutes. As a side note, this is the way This Girl always makes rice now – either with chicken, beef or veggie broth – which will help to flavor the rice more than water alone.
Cut a circle in the top of the pepper or tomatoes and hallow out the inside – try not to pierce the skin anywhere else. Season the inside of the peppers/tomatoes with a little salt and pepper.
Next, combine ricotta cheese, onion, garlic, parsley, lemon juice and salt and pepper to taste in a bowl. I happened to have some leftover chicken in the fridge, so I chopped that up and mixed it with the cheese mixture as well (I would recommend adding some if you have it, otherwise just omit it). Set mixture aside until the rice is done. Once it is, mix the cooked rice with the cheese mixture.
Arrange your peppers/tomatoes on a baking dish and then stuff the mixture evenly into the peppers/tomatoes – make sure to firmly press the mixture inside the hallowed out veggies. Sprinkle the tops with some breadcrumbs and a drizzle of olive oil. Bake 15 – 20 minutes.