Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 This is a recipe I came up with this evening because I was feeling nostalgic for my mom's stuffed peppers. Unfortunately, what I came up with was nothing like hers. You'll need... 2 honkin' huge green peppers 1 medium white onion, chopped into tiny bits 1 medium red pepper, chopped into tiny bits 2 stalks celery, chopped into tiny bits 1 cup cooked brown rice 2 Boca burger patties 1 tsp. cumin 1 tsp. chili powder 1 tsp. oregano If the Boca burgers are frozen, microwave them until they're thawed; about 1.5 minutes. Squish up the Boca burgers until they resemble ground beef. I suppose you could also use faux ground beef if that's your preference. I just used what we had. Cook the rice. 1 cup of brown rice takes about half an hour or forty-five minutes to cook. Cut the tops off the green peppers and take out the seeds and tissue inside. Steam them (with their tops) upside down for about ten minutes, until they're tender but not squishy. This sweetens them. In a skillet, saute the onion, pepper, celery, along with the cumin and the chili powder. When the onions are starting to get translucent, add the cooked rice and the Boca burgers and stir it all together. Let it cook for a few minutes until it's nice and fragrant. Spoon the rive/vegetable/Boca burger mixture into the steamed green peppers, put the tops of the pepper back on (for artistic effect) and serve. You'll probably have some leftover mixture; I just served that on the side. This serves 2 (obviously). I figured that each stuffed pepper was a total of 4 points. If you decide to experiment with this recipe, let me know! I would normally have added sliced tomatoes to the recipe, but my wife doesn't like cooked tomatoes. -- S. Crawford / http://www.mossroot.com AIM: Buffalo2K / ICQ: 11646404 / Y!: rscrawford " You can't depend on your judgement when your imagination is out of focus. " --Mark Twain, Notebook, 1898 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 Hey there , you have got me to wanting to try these.. sound really good..I have a friend who brought me in a hugh bag of green, yellow and orange peppers yesterday..NOW what a coincidence eh!! and they are large ones.. I was going to cut up and freeze most today, but now I want to try this. I prefer recipes that are before my eyes that someone else has made. I am not good at making up my own, unless it is something very simple..lol....just don't have the time...But if I have something else that is point-free and suits the dish, I just may throw them in.. the tomatoes I will, because we love them and we have some locally grown one here now..I also have some of the bocca type crumbles in the freezer. Thank you for this... ~~~Kallie` In Serious-Weight-Watchers , Crawford <rscrawford@m...> wrote: > This is a recipe I came up with this evening because I was feeling > nostalgic for my mom's stuffed peppers. Unfortunately, what I came up > with was nothing like hers. > > You'll need... > > 2 honkin' huge green peppers > 1 medium white onion, chopped into tiny bits > 1 medium red pepper, chopped into tiny bits > 2 stalks celery, chopped into tiny bits > 1 cup cooked brown rice > 2 Boca burger patties > 1 tsp. cumin > 1 tsp. chili powder > 1 tsp. oregano > > If the Boca burgers are frozen, microwave them until they're thawed; > about 1.5 minutes. > > Squish up the Boca burgers until they resemble ground beef. I suppose > you could also use faux ground beef if that's your preference. I just > used what we had. > > Cook the rice. 1 cup of brown rice takes about half an hour or > forty-five minutes to cook. > > Cut the tops off the green peppers and take out the seeds and tissue > inside. Steam them (with their tops) upside down for about ten minutes, > until they're tender but not squishy. This sweetens them. > > In a skillet, saute the onion, pepper, celery, along with the cumin and > the chili powder. When the onions are starting to get translucent, add > the cooked rice and the Boca burgers and stir it all together. Let it > cook for a few minutes until it's nice and fragrant. > > Spoon the rive/vegetable/Boca burger mixture into the steamed green > peppers, put the tops of the pepper back on (for artistic effect) and > serve. You'll probably have some leftover mixture; I just served that > on the side. > > This serves 2 (obviously). I figured that each stuffed pepper was a > total of 4 points. > > If you decide to experiment with this recipe, let me know! I would > normally have added sliced tomatoes to the recipe, but my wife doesn't > like cooked tomatoes. > > > > > > -- > S. Crawford / http://www.mossroot.com > AIM: Buffalo2K / ICQ: 11646404 / Y!: rscrawford > " You can't depend on your judgement when your imagination is out > of focus. " --Mark Twain, Notebook, 1898 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 Yes Christi, your right, because I plan to use tomato sauce in mine..it is very point friendly...Kallie -------------------------------------------------------------- In Serious-Weight-Watchers , stratton christi <christistratton@y...> wrote: > My mother's stuffed peppers were somewhat like sloppy > joe filling mixed with rice, then stuffed into a > pepper and baked. If this recipe wasnt to your liking, > you might try that method with boca crumbles. > christi > 300/253/250 > Quote Link to comment Share on other sites More sharing options...
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