![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
juthwaraAdapted from this recipe from the Smitten Kitchen.
This was supposed to be a stuffed peppers recipe with couscous. Only I didn't have couscous so I substituted brown rice. And I have a philosophy when it comes to certain things called "Life's too short." In this case it goes, "Life's too short to shovel filling into a vegetable when you can just chop it all up and shove it in a casserole dish instead and have it taste the same." Also, I was busy and wanted the shortest cooking method. I also added parmesan cheese because 1), a topping of cheese or bread crumbs or the like help prevent the top of a casserole from drying out and getting overbrowned and 2), there are very few dishes that can't be improved with more cheese. So here's the brown rice, chop-eveything-up-and-stick-it-in-a-casserole version of couscous and feta stuffed peppers.
Cooking oil for the frying pan
1 3/4 cups fat-free chicken or vegetable broth
3/4 cup uncooked brown rice
3 bell peppers, mixed colors (one of those three-packs of yellow, red and orange would be ideal), chopped into roughly one-inch pieces
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly (I wound up using two medium yellow squash and one medium zucchini and it was the perfect amount)
1/2 tsp dried oregano
1/2 tsp salt (I forgot to add this, and with the saltiness of the feta we never missed it)
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste
parmesan cheese, shredded
Put the broth and rice in a rice cooker about half an hour before you plan to do the rest of your cooking. Preheat the oven to 350. Sautee the sqash, peppers, onion and oregano until cooked (I like to add a tablespoon or two of water after the pan is heated up to create steam to help the cooking go faster). Combine cooked vegetables with the cooked rice, chickpeas, tomatoes, tomato paste and feta cheese in a two quart casserole and sprinkle parmesan cheese over the top to taste. Put in the oven for 20 minutes or so (I did 15 and it didn't seem like it got quite hot enough, so I would go for 20-25 next time).
This was supposed to be a stuffed peppers recipe with couscous. Only I didn't have couscous so I substituted brown rice. And I have a philosophy when it comes to certain things called "Life's too short." In this case it goes, "Life's too short to shovel filling into a vegetable when you can just chop it all up and shove it in a casserole dish instead and have it taste the same." Also, I was busy and wanted the shortest cooking method. I also added parmesan cheese because 1), a topping of cheese or bread crumbs or the like help prevent the top of a casserole from drying out and getting overbrowned and 2), there are very few dishes that can't be improved with more cheese. So here's the brown rice, chop-eveything-up-and-stick-it-in-a-casserole version of couscous and feta stuffed peppers.
Cooking oil for the frying pan
1 3/4 cups fat-free chicken or vegetable broth
3/4 cup uncooked brown rice
3 bell peppers, mixed colors (one of those three-packs of yellow, red and orange would be ideal), chopped into roughly one-inch pieces
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly (I wound up using two medium yellow squash and one medium zucchini and it was the perfect amount)
1/2 tsp dried oregano
1/2 tsp salt (I forgot to add this, and with the saltiness of the feta we never missed it)
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste
parmesan cheese, shredded
Put the broth and rice in a rice cooker about half an hour before you plan to do the rest of your cooking. Preheat the oven to 350. Sautee the sqash, peppers, onion and oregano until cooked (I like to add a tablespoon or two of water after the pan is heated up to create steam to help the cooking go faster). Combine cooked vegetables with the cooked rice, chickpeas, tomatoes, tomato paste and feta cheese in a two quart casserole and sprinkle parmesan cheese over the top to taste. Put in the oven for 20 minutes or so (I did 15 and it didn't seem like it got quite hot enough, so I would go for 20-25 next time).
