July 11, 2011

'Risotto' stuffed peppers

I got a gift of a day off of work!

As a babysitter, I often get the day off when the kids are sick, or their mom gets off work early. So I enjoyed a little afternoon off today, and thus decided to make something slightly fancier than usual for dinner!

So I made 'Risotto' Stuffed Peppers. The Risotto is in parenthesis because while it's the same flavors as the risotto I am sort of known for making amongst my friendlies, I didn't cook it in the time consuming regular method, but faked it.

Anyhoo, here you go!

Risotto Stuffed Peppers

1 Cup cooked jasmine rice
1/2 cup mushrooms, sliced
1/2 small onion, chopped
1 medium carrot, chopped
1/3 cup sundried tomatoes packed in oil, chopped
1/4 cup of the oil from the jar of Sundried Tomatoes
2 Bell Peppers, deseeded and cut in half.
basil, oregano, salt and pepper to taste

Preheat the oven to 350.
Take the rice and dump it in a bowl. Combine with most of the oil, (leave about 1 tbsp) sundried tomatoes,  and the spices.
In a frying pan, sautee the carrots, onions, and mushrooms in the remainder of the oil.
When the onions are transluscent and mushrooms cooked down, dump the cooked vegs into the rice.
Stir to combine.
Place the bell peppers side by side in a casserole dish  and spoon the rice mixture into them. Don't be afraid to overstuff! They'll be fine!
Bake for 15-20 minutes, until steamy and the peppers are softened.
Serve and Enjoy!

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