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Left over rib eye chopped up and cooked with soy sauce and a dash of oyster sauce…
Pumpkin seeds roasted with a pinch of rock salt…
.. turn into a very quick lunch-time treat !
The following is a recipe for making stuffed peppers. We filled them with rice containing bacon, peas and onion but the choice of ingredients can vary widely, for example by omitting the bacon you can make the meal vegetarian and much lighter. I prefer to use brown basmati rice but feel free to use your favourite rice.
You will need:
Cook your rice according to the instructions on the packet. Note that brown rice will take longer to cook, about 30 minutes for one cup of uncooked rice. Cook in double the amount of water to start with, but you may need to add more if this dries up before the rice is cooked.
In a fan fry the onion for a few minutes until it softens, then add the bacon and peas and cook until the peas are fully defrosted/cooked and the bacon starts to become brown and crunchy.
Add to the rice and add the tomatoes and sugar. Mix well.
Remove the tops of the peppers by carving out the stem and seeds. Place in a skillet with water and bring to the boil. Cook for about 15 minutes of until they have softened. Please note that they will cook further in the oven so don’t overdo it.
Stuff the cooked peppers with as much rice as possible, but leaving a small 1cm gap at the top.
Cover with goat’s cheese and cook in a 180 degree oven for about 20-30 minutes or until the peppers just start to brown.
Split in half when serving and warn your guests that they will be rather hot! Bon Appetit!
For this summery yoghurt dressing, you will need:
Whisk very thoroughly!
Serve over fresh salad or as a substitute to caeser salad dressing