Recipes From the Garden: Basmati Rice and Vegetable Stuffed Peppers
I am Jennifer from Peanut Butter and Peppers. I have to tell you that I am really honored to be guest blogging for American Family Insurance on Dream Protectors. Today, I want to share with you a wonderful, simple recipe that can be made with ingredients from the garden. One thing I love about the spring time is gardening. Nothing beats growing your own fresh produce. It’s tasty, fresh and the best feeling to cook or bake with something that you grew from the ground up.
Let me introduce to you Basmati Rice and Vegetable Stuffed Peppers.
These little peppers have the best flavor! They are tender and slightly roasted and filled with basmati rice, zucchini, onions, garlic, and tomatoes and to give an extra boost of flavor Parmesan cheese. Yum! Right now, the zucchini, tomatoes and peppers are really growing well in the garden and this dish is a perfect use for them.
Have you started a garden this year? You really should! Not only will you get fresh produce that you grew, but you can also share your crop with friends and family. I think the best way to start a garden is to include the kids! Have your kids go with you to pick out your seeds or plants and have them plant it, care for it and harvest it. Not only will they feel proud to what they have grown, but they will want to eat there harvest and this my friends is a great way to get your kids to each your vegetables.
I have a few little gardening tips for you that I have learned from experience.
- Plant your basil next to the tomatoes. The basil adds a boost of flavor to the tomatoes and the tomatoes help shade the basil in bright sun. Just be sure when your basil grows, to pluck off the flowers, so the plant keeps growing all season long.
- Another thing I learned is plant Marigolds around your garden. They are kind of a strong smelling flower that keeps neighborhood cats at bay and the marigolds also prevent aphids and other pests from attacking your fruit and vegetables. I always buy a box of marigolds and plant it in the garden. Plus as a bonus they give a nice pop of color to the garden.
- If you don’t have room to plant a garden, try a container garden. You can fit smaller vegetables like peppers in them or even better make an herb container. Nothing beats fresh herbs in your cooking. I’m planting, basil, sage, cilantro and oregano. These are the herbs I use the most.
Basmati Rice and Vegetable Stuffed Mini Bell Peppers
Minutes to Prepare: 20
Minutes to Cook: 15
Number of Servings: 22
2 1/2 cups water
1 cup brown basmati rice
1 tbsp. extra virgin olive oil
1/4 cup onion, diced small
1 clove garlic, finely chopped
2 cups zucchini, chopped small
11 mini bell peppers
1 cup tomatoes, seeded, diced small
1/2 tsp. ground pepper
1/4 tsp. salt (more taste)
1 tbsp. Parmesan Cheese
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper; set aside.
Add water (For extra boost of flavor, cook in chicken or vegetable.) and rice to a large pot over medium heat. Bring to a boil and cover and simmer for 10-12 minutes until water is absorbed. Fluff with a fork.
Meanwhile in a large frying pan, add olive oil, garlic and onions and cook until tender. Add zucchini and cook until tender. Stir in rice and tomatoes.
While rice mixture is cooling. Cut peppers, horizontally to look like a boat. Take the membrane and seeds out.
Stuff peppers with vegetable and rice mixture
and place on prepared baking sheet. Top the peppers with Parmesan cheese and place in the oven for 15 minutes.
Note: I had leftover rice mixture. Save it for lunches, a side dish or stuffing more peppers.
I am really happy to share this recipe hope it inspires you to plant a garden. Grab your kids and go plant shopping! Work together as a team to plant them, to care for them and to eat them. This experience will create memories that last forever.