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Deconstructed Stuffed Peppers

Posted Sep 01 2012 8:00am

Every culture seems to have its own variety of The Stuffed Vegetable. Growing up in a Jewish household, I was exposed in particular to The Stuffed Pepper and The Stuffed Cabbage. My father also introduction me to his ancestral fondness for all things eggplant, so The Stuffed Eggplant also made frequent appearances.

As an adult, I admire stuffed vegetables, I truly do. They make a beautiful presentation, they are a lovely option for a dramatic vegetarian entree, and they always impress. Personally, I also find them cumbersome (so much assembly to ultimately disassemble), time consuming, and fussy. Quite honestly, the last thing I feel like doing when I arrive home after 12 or more hectic hours at work only to be faced with mounds of laundry and homework, no matter how much I love being in the kitchen, is assemble stuffed peppers. But the flavors are oh so glorious!

So, with a nod to my days of reading Jacques Derrida and Richard Rorty, I present Deconstructed Stuffed Peppers. A delicious deconstruction.

Deconstructed Stuffed Peppers
1 red onion, chopped
6 bell peppers, chopped
4 cloves garlic, minced
1 T olive oil
4 large tomatoes, chopped
14 oz can pinto beans, drained
1 T paprika
1 T sugar
1 cup cooked brown rice

~ In a skillet over medium heat, saute the onion, peppers, and garlic in the olive oil until tender.
~ Stir in the tomatoes, beans, paprika, and sugar, reduce the heat to medium low, and simmer until the tomatoes are well cooked, adding vegetable broth if the mixture becomes too dry.
~ Stir in the cooked rice, heat through, season to taste with salt and pepper, and serve warm!

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