Post by carnation037 on Jan 22, 2003 23:57:40 GMT -6
Sweet pepper halves make colorful holders for a brown rice-and-vegetable combo.
Grill the stuffed peppers with pork chops, meaty chicken pieces, or turkey tenderloin steaks over indirect heat.
Pilaf Peppers
2 cups water
1 cup regular brown rice
1/2 cup chopped celery
1/2 cup shredded carrot
4 green onions, sliced
1 tablespoon margarine or butter
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
3 medium green, red, and/or yellow sweet peppers
In a medium saucepan combine water, brown rice, celery, carrot, green
onions, margarine or butter, bouillon granules, and pepper. Bring to
boiling; reduce heat. Cover and simmer about 35 minutes or until rice is
tender.
Meanwhile, cut sweet peppers in half lengthwise. Cut away stem and
membrane. Place pepper halves, cut side up in two foil pie pans or one
13x9-inch foil pan. Spoon rice mixture into peppers, mounding as necessary.
Cover pan(s) with foil.
Arrange preheated coals around a drip pan in a covered grill. Test for
medium heat above pan. Place foil pan(s) containing pepper halves over drip
pan. Cover and grill for 20 to 25 minutes or until peppers are tender and
rice is heated through. Makes 6 servings.
Make ahead directions: Prepare rice mixture and fill pepper halves. Cover
and chill up to 24 hours. Grill as above.
Grill the stuffed peppers with pork chops, meaty chicken pieces, or turkey tenderloin steaks over indirect heat.
Pilaf Peppers
2 cups water
1 cup regular brown rice
1/2 cup chopped celery
1/2 cup shredded carrot
4 green onions, sliced
1 tablespoon margarine or butter
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
3 medium green, red, and/or yellow sweet peppers
In a medium saucepan combine water, brown rice, celery, carrot, green
onions, margarine or butter, bouillon granules, and pepper. Bring to
boiling; reduce heat. Cover and simmer about 35 minutes or until rice is
tender.
Meanwhile, cut sweet peppers in half lengthwise. Cut away stem and
membrane. Place pepper halves, cut side up in two foil pie pans or one
13x9-inch foil pan. Spoon rice mixture into peppers, mounding as necessary.
Cover pan(s) with foil.
Arrange preheated coals around a drip pan in a covered grill. Test for
medium heat above pan. Place foil pan(s) containing pepper halves over drip
pan. Cover and grill for 20 to 25 minutes or until peppers are tender and
rice is heated through. Makes 6 servings.
Make ahead directions: Prepare rice mixture and fill pepper halves. Cover
and chill up to 24 hours. Grill as above.