Tonight we had green peppers stuffed with basmati rice and chorizo, topped with Parmesan (regiono of course!) and Mozzarella cheese. Side salad was red lettuce topped with sprouts, kimchi and tahini dressing. Dessert was mashed, spiced plantains.
I cooked the rice first since it could sit until I was ready for it. I will have to get a post together soon about cooking rice… In the meantime there should be directions on the box or bag…
Then I started cooking the chorizo and made sure it was well cooked. In the meantime fresh herbs were chopped (parsley, cilantro, onion, garlic) and put in a mixing bowl. When the chorizo and rice was done I added it to the herb mix and mixed until well incorporated to make the stuffing.
The peppers got stuffed then baked {with tops on) at 425 for 45 minutes or so. I used an uncovered cast iron skillet for this with a bit of olive oil on the bottom. I then took them out of the oven, took the tops off (and set those aside) and put slices of Parmesan and mozzarella on top. Then in to the broiler for a few minutes until cheese Is golden brown.
To make the salad, I took a head of red lettuce, cut the end off and separated the larger leaves and chopped the rest of the leaves. Then put all through a salad spinner. Then layered a few big leaves, chopped leaves, sprouts and kimchi. The dressing was made with sesame oil, truffle oil, honey ginger infused vinegar, tahini, salt, pepper, turmeric.
The plantain was very over ripe and was not going to slice properly so I broke it into chunks and boiled it in a bit of water with a cinnamon stick, cardamom pod, clove and mint (apple mint in this case}. Be sure to fish out and discard the large chunks before mashing. This time the plantain came out a bit chunky being Mashed with a spatula, even though it appeared deceptively smooth. Maybe I will try a food processor next time.
Grass Roots Organic Lawn Care 