Thursday, February 14, 2013
Meatless Recipe for Lent - Stuffed Green Peppers with Salmon and Brown Rice
It appears that I recreate old recipes. This is one I did re-do recently. I usually waited to use up leftover white rice and I would either use canned tuna or ground beef to stuff the peppers. I actually cooked up the filling this time using uncooked rice and bulgur wheat. I also used canned Wild Sockeyed Salmon. My veggie-intolerant son really enjoyed this dish, so much so, he ate the leftovers. NOTE: One of the changes I have been making in order to eating healthier is to replace organic products such as canned tomatoes, rice, etc. We are also eating more whole grains such as the organic brown rice and Bulgar wheat. Feel free to continue using your regular brand of canned tomato sauce and salmon for this recipe.
Preheat oven to 350 degrees
Tomato Marinara Sauce
1 15 oz can of organic tomato sauce
1 small onion, diced
3 garlic cloves, minced
Fresh or dried basil and oregano (few leaves of fresh or pinch of dried)
2 tablespoons olive oil
Heat small saucepan, add olive oil, onions and garlic. When onions are translucent, add the tomato sauce and herbs. Season to taste. NOTE: canned tomatoes have a high amount of sodium. Be careful not to over salt the sauce. Simmer until the tomato sauce changes color and is bubbling.
Choose 3 large fresh green peppers, cut in half horizontally and remove seeds and hard center part. Be sure not to break the pepper cups. Drop in boiling water for about 1 or 2 minutes and drain.
1/2 cup cup organic brown rice
1/2 cup Bulgar wheat
1 onion, diced
3 garlic cloves, minced
2 tbsp. olive oil
1 can wild sockeyed salmon, drained and flaked with a fork
1 cube or 1 tsp. of vegetarian bouillon (preferably low sodium)
1 1/2 cups boiling water
1 15 oz. can organic tomatoes (diced or whole)
1/2 cup Shredded cheddar cheese (optional)
Heat a cast iron skillet (or your favorite skillet), add oil, garlic and onions. Fry until onions are translucent. Then add the rice and Bulgar wheat. Fry for 2 to 3 minutes. Add the tomatoes and boiling water. Add the bouillon. Bring to a boil and cover. Heat should now be low. Simmer until the liquid is absorbed. Turn off heat and then add the salmon. Blend throughout the rice mixture.
Place the drained green pepper caps in a Pyrex baking dish. Fill the caps with the filling. Top with a tablespoon of sauce and shredded cheese. Pour the remaining sauce around the stuffed peppers. Cover with foil and bake for approximately 1/2 hour or until heated thoroughly. Serves 3 to 6 persons.