Skip to main content

getting Stuffed!

I my house no leftovers are never wasted - we dress them up or 'reinvent' them into new dishes for the next meal, such is the case when I made these stuffed bell peppers. I had a couple of cups of  leftover rice in the fridge along with a slice of steak and mixed veggie sidings from the steak dinner we had the previous night. I wanted to make it like a java rice but didn't have the turmeric powder needed to color the rice yellow so I used the curry powder I had instead and liked the mild spicyness flavor it gave the rice.

Curry Rice Stuffed Bell Peppers
ingredients:
- 2 large bell peppers
- 2 cups of leftover rice
- 1 cup cooked sliced meat of your choice
- 1 cup cooked mixed veggies
- chopped onion and garlic
- 1 tsp or more of curry powder

how to:
- cut the bell pepper in half to make 'cups'  - if you are using the long big ones or if using the round ones have 4 and just cut the tops off, carefully remove the seeds
- blanche the bell peppers in boiling water for 1 minute then plunge in cold water to stop the cooking
- saute garlic and onion in a pan until fragrant
- add the rice, veggies and meat
-season with a little bit salt, pepper and curry powder, mix until rice is evenly flavored with the curry powder, cook for about 5 minutes more
- scoop the rice unto the bell pepper cups, bake in the oven for 10 mins at 350 degrees or until bell peppers are crisp tender


You can have a free hand in this recipe and use whatever is left in your fridge that could go along with the rice. It can a have a mexican flavor with left over ground beef and red beans from your previous chili or taco meal, or Chinese with your left over sweet and sour fish.

The possibilitiesa are endless, don't be afraid to experiment!!!

Comments

Popular posts from this blog

The most egg-cellent sandwich ever!

Simple ingredients does not mean boring sandwiches! Japanese Egg Sandwich Ingredients: - 3 soft boiled eggs, peeled - 1 1/2 tbsp. mayonnaise - 1/4 tsp Dijon mustard - 2 sliced sandwich bread - 1 cup shredded cabbage (wilted with a pinch of salt) *** optional - salt and pepper to taste how to: - chop 1 egg and combine with mayo, mustard, salt and pepper in a bowl - spread over a bread slice, top with the remaining 2 whole egg - top with wilted cabbage - cover with remaining bread slice pressing slightly to hold the shape. - slice and serve

dressing up desserts

I had just purchased a half gallon tub of ice cream and wanted to dress it up by making waffle cups. I knew it is made of the same batter as pancakes but without a waffle cone or cup maker I have a general idea on how I can make it into a basket shape and make it crispy. So I started by making pancake batter (again feeling lazy I used boxed mix) and thinned it bit with a little more milk. I cooked them as you would a pancake but since it was a thin batter you have to be careful in flipping it as it is more delicate.  When it has cooked I arranged them on an inverted slightly greased muffin pan then I bake them at 100 degrees until they were crispy - I did not want to bake them at higher temperature for fear of burning them so I baked at a lower temperature for longer time. dessert time!!!!

caramel apples!!!

... I grew up in a country where Halloween isn't really celebrated with all the hoopla of jack-o-laterns, halloween parties and trick or treating... the highlight of my childhood halloween was a contest amongst us kids on who can make the biggest ball of wax from candle drippings and the occasional scary story... ...  6 Granny Smith apples 6 wooden sticks 1 (14 ounce) package individually wrapped caramels, unwrapped 2 tablespoons water 1/2 teaspoon vanilla extract 1 1/2 tablespoons coarse sea salt 1 cup semisweet chocolate chips