Tuesday, November 9, 2010

Peppers and Pepitas

  As is, this recipe is vegetarian, but could easily be vegan or for meat eaters, with the addition of cooked, ground beef. Pepitas, or hulled pumpkin seeds add a slight crunch, great flavor and fiber, they are also a very good source of magnesium, iron, vitamin K and protein. 

1 cup long grain brown rice (or white, if you wish)
2 cups stock
1 ounce Pepitas
1, 4-ounce tin chopped chillies (miled or hot)
Chopped, jarred jalapeno peppers (optional) to taste
6 ounces shredded cheese, like Mexican verole queso, mozzarella or sharp cheddar
6 large Anaheim peppers, tops removed, any seeds and membrane scooped out

1) Cook the rice with stock according to package directions. When it is done, preheat the oven to 350F (180C). Spray a baking dish with non-stick spray.

2) Now, mix the rice with the pepitas, chillies and jalapenos (of using). When it is completely cool, stir in the shredded cheese and stuff into the peppers. Place into the baking dish, cover with a lid or foil and bake for 45-60 minutes, until the peppers are soft. Serve at once.

Makes 6 peppers

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