The holiday season is upon us and with that comes lots and lots of entertaining. Whether it’s a dinner party you are hosting or a pot luck you were invited to, getting creative in the kitchen becomes so much more festive this time of year! Fancy china is dusted off to take its place at the elegantly set dining room table. Decorations are dug out of boxes for their yearly show. And, if you are like me, you want to entertain with ease — not having to spend too much time in the kitchen away from all the festivites. Stuffed Peppers allows you just that! Make the peppers ahead of time, toss in the oven 15-20 minutes before serving and go join the party!
Begin by slicing off the tops of each pepper and cleaning out the insides of all seeds and flesh. Rinse out with water and place upside down to dry. While cooking the rice according to the packages directions, saute the onion, celery and garlic in olive oil for 5 minutes. Next, add the mushrooms, salt, pepper and Herbes de Provence and saute for an additional 10 minutes. When the rice and the mushroom mixture are both done, combine them in a mixing bowl stirring in the parmesan cheese. Generously stuff each pepper with rice mixture and top with a slice of cheddar cheese. Place in baking dish and cook at 375º for 45 minutes.
Enjoy the Stuffed Peppers as an elegant side dish to any meal.
1 box long grain and wild rice (cooked according to package directions)
½ red onion, diced
2 stalks celery, sliced thinly
2 garlic cloves, crushed
2 tbsp olive oil
6-8 mushrooms (any kind), diced
1 tsp Herbes de Provence
Dash or two of salt and pepper
4 peppers (any color), tops cut off and deseeded
¼ cup shredded parmesan cheese
4 thick cut slices of cheddar cheese
Makes four servings.