Title: Stuffed Tomatoes and Bell Peppers
Categories: Entree Meat Vegetable
Yield: 4 Servings
| PRE PREPARE |
| 1 | c | Meat - Poultry recommended |
| 1 | c | Dry rice Cooked and cooled Should be roasted or baked. |
| HAVE READY |
| | | Olive Oil |
| | | Soy Sauce |
| 1 | pk | Taco Seasoning (dry) |
| | | Five Spice Powder |
| | | Nutmeg |
| | | Crushed Red Peppers (hot) |
| 1 | sm | Can chunky spaghetti sauce |
| | | Whole Ginger and grater |
| CHOP FAIRLY SMALL, BOWL ONE |
| 1/2 | md | Red Bellpepper |
| 1/2 | md | Green Bellpepper |
| 2 | | Green onions |
| 2 | | Stalks Celery (including |
| 1 | sm | Yellow Onion some of the leaves) |
| 1/2 | | Zuchini |
| 5 | md | Or 6 md Mushrooms |
| BOWL TWO |
| 3 | md | Carrots - grated |
| BOWL THREE |
| 5 | | To 6 Roma Tomatoes, Juice & center of cut up with seeds and |
| CUT UP IN SMALL PIECES |
| 1 | cn | Whole tomatoes (bowl 3) |
| BOWL FOUR |
| 1 | c | Cooked meat, flaked into bite size chunks. Poultry - chicken |
| HAVE READY TO PREPARE |
| 5 | lg | To 6 Garlic cloves, cleaned |
| | | Ginger root (fresh) |
| 4 | lg | To 5 lg Bell Peppers,* |
| 3 | lg | To 4 lg Tomatoes,** |
* Green or Red, cored and rinsed of seeds ** cored and the insides spooned
out into bowl 3. PREPARATION: In a large frying pan, heat pan and add olive
oil. Press 2 cloves of garlic into oil, and stir. When it begins to cook,
add Bowl #2 (carrots). Stir carefully, and when it stops spitting, add Bowl
#1. Add soy to taste to mixture and toss. Let cook until onions start to
clarify, stirring frequently. Add the fresh tomato bowl (Bowl #3) and stir
until tomatoes are tender. Add the cooked tomatoes and juice, and stir in
well. While cooking, grate the ginger, add the remaining garlic (crushed).
When mixture begins to dry, add the spaghetti sauce, a dash of nutmeg, a
dash of five spice powder, pepper, and the taco sauce mixture. Stir in the
powder well. Let the sauce cool for a few minutes on simmer, and taste. Add
crushed red peppers to desired taste, but sauce should be hot. I used about
a 1/2 tsp. Add enough water to make it mix well, and add the meat (Bowl
#4). Reduce until semi-thick while stirring (or it will stick) Let it cool
for a few moments. Mix equal amounts of rice and sauce in a bowl, about 3
Tbsp for each item to be stuffed. Stuff the tomatoes and peppers carefully,
trying to fill all gaps. Arrange on pan that fits them, and bake at 350
degrees for about a half hour. Be careful to fill them completely, but not
overfill, the idea being that they should not leak any of the sauce. When
done, the skins will be wrinkled and lighter in color, but still have some
crunch. Serve with extra unused sauce as a toping. The baked sauce will be
far less spicy than the origional sauce. Sauce can also be served over
rice.