Wednesday, August 19, 2009
Stuffed Peppers with Lima Beans, Rice and Dill
This recipe was pretty much thrown together with what I had in the fridge that needed to be used up. I had two red peppers, a cup of frozen lima beans, half a zucchini, a handful of grape tomatoes, cold jasmine rice from the day before and some fresh dill. I sauteed some garlic and onions in olive oil and threw in the defrosted lima beans, chopped zucchini, halved grape tomatoes and dill and seasoned with salt and pepper and cooked everything until the tomatoes and zucchini were soft. I added this mixture to a few cups of rice and seasoned it with more salt and pepper and a pinch of cinnamon. I then cut the peppers in half, stuffed them with the rice mixture and put them in a baking dish with a little water at the bottom. I drizzled a little watered down ketchup and soy sauce over the tops of the peppers, covered them with foil and baked for 30 minutes at about 350 degrees F. I removed the foil and baked for another 10 minutes. They look and smell really good. This is dinner tonight after I get home. I like to cook my dinners in the morning and reheat them later to save myself time. The last thing I want to do at 6pm is cook a meal. Tonight all I have to do is reheat the peppers and serve them with a side of the Uzbek potato salad that I made yesterday. Can't wait!