It's been a long time..........

Hi There,

It's been a long time since I've posted to my blog.  I've missed cooking and sharing with you.  I wasn't feeling very well this Spring, and the last thing I wanted to do was cook.  I feel much better now, so I'm hoping to be able to share more often. 

Summer is here!  It's my favorite time of year for food.  I absolutely love fresh vegetables.  I cook them all summer.  Some I freeze, some I eat.  I've never been a meat eater.  I can't remember the last time I had a steak.  I will eat a hamburger on occasion but not much else.  Hence the reason I love summer and the abundant vegetable crop that is grown locally.  There's a farm near my work called Clover Nook in Bethany.  If you ever get a chance, stop by there and grab some corn.  It is the very best I've ever tasted.  It's picked fresh each morning and it's amazing.  I promise you won't be disappointed.  They have several other vegetables that they grow too.  I stop there almost daily in the summer.  I have even changed my husband from a no-vegetable eater to one that enjoys the summer crop too!!

Today I decided to clean out the refrigerator.  When I go grocery shopping I buy things that I have every intention of using during the week.  Then life happens and I never seem to have time.  So on Fridays, when I can take the day off, I try to cook what I have left from the past week.  Today it was stuffed peppers.  I know most people stuff their peppers with some kind of meat.  But, as I stated earlier, I don't like meat.  So mine are vegetarian.  But I promise they're just as good as the meat stuffed ones!!!

Stuffed Red Peppers

4 red peppers
1 cup uncooked rice
1 onion
1 clove garlic
1 box chicken broth
1/2 cup Parmesan cheese
1/2 cup flavored bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup frozen peas

Cut the red peppers in half and clean out the inside. 
In a saute pan, put a bit of evoo and sweat the onion and garlic for about 10 minutes.  Add the uncooked rice.  Toast the rice for 2 minutes and add the box of chicken broth.  Cover and simmer until rice is cooked.  Rice should be "wet" when done.  Don't overcook it.  Taste for salt and pepper if needed. 

Put rice mixture in a bowl and add the cheeses and bread crumbs.  Let sit for 5 minutes for the bread crumbs to absorb the liquid from the rice.  Add the peas.

Stuff the peppers and bake on 350 for about an hour or until slightly browned. 

Enjoy!!!
Love,
Beth