Stuffed Red Pepper with Green Salad
Super easy

I love supporting local, and it doesn't get much more local than going right to the farm to get some spinach.

Category: Mains

Ingredients

For 8 Serving(s)

Stuffed Peppers

8 pc red peppers
1 tbsp olive oil, for rubbing on peppers
2 cups cooked rice
454 g ground meat, your choice
3 cups spinach, chopped
1 bunch green onions, finely chopped
1 tbsp butter
1 tbsp olive oil, for sauteing
1 tbsp garlic scape pesto
1/2 tsp Kosher salt
1/4 tsp ground pepper

Salad

1 head lettuce
1 bunch green onions, finely chopped
2 tbsp balsamic vinegar
6 tbsp olive oil
2 pinch Kosher salt
1 pinch ground pepper
1 basket strawberries, sliced

Stuffed Red Pepper with Green Salad Directions

Begin by pre-heating your oven to 350°F or 175°C.

Cut the tops off of the red peppers and remove the seeds and most of the white membrane.
I cut the peppers leaving a bit of the curved edge on them to help maintain the structure of the pepper.

Lightly brush or rub olive oil on the peppers inside and out.

Place on a baking sheet and bake for 10-15 minutes or until heated through.  When time is up remove from heat and let cool a bit while the rest is being cooked.

 

While the peppers are cooking - cook off ground meat and make rice.

To make rice, combine 2 cups of white rice with 3 cups of water.  Salt the pot and bring to a boil.  Once it's boiling stir the pot, cover with a lid and turn the stove down to simmer.  Let cook for 10 minutes.  After ten minutes, remove from heat and stir.

 

Chop green onions and saute until tender.  Chop up spinach and saute with green onions.  Add garlic scapes (note, if you don't have garlic scapes, you can always substitute the same amount with cloves of garlic - ie: 1tbsp = 1 clove).  Stir together.

 

In a large bowl combine rice, meat and spinach mix.  Add salt and pepper to taste.
Stir to combine and then spoon into peppers stuffing them full.

Place stuffed peppers back on pan and continue to cook them for another 10-15 minutes.

 

While the peppers are cooking, tear up some lettuce greens and place on plates.  Chop/slice strawberries and place on top of greens.

In a small bowl combine chopped green onions, salt and pepper and olive oil and vinegar.  Whisk together to make dressing.  Drizzle onto salad.

Place pepper on plate with salad and enjoy.  Serve peppers hot.

 

Extras can be stored covered and in the fridge for a few days.

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