stuffed bell peppers 2 waysingredients:
1 cup of wine
1 cap full Italian seasoning or oregano, rosemary, herb de provenance, and time (literally take the cap off the jar to measure)
roasted chicken ( i will post a recipe to season the chicken soon) or ground beef. which ever you have. if you have ground beef use seasoning from chap 1.
bell peppers any color, 1 per person
3-4 mushrooms diced
1/2 onion diced
3 cloves of garlic graded finely
daiya lactose free cheese or you can use regular cheese or veggie lactose free cheese
tomato paste 3 table spoons
2-3 sweet plantains not more, just to give it a hint of sweetness
1/2 cup green pees
procedure:
cut top of bell peppers and clean the inside completely, then wash and rinse off
dice mushrooms and onions finely
grade garlic
take roasted chicken, de-bone and shred finely
prepare pan with 3 swirls of olive oil, wait until its hot and put onions and mushrooms let them sweat until translucent
add Italian seasoning and salt and pepper to taste
put chicken or ground beef and check for moisture, add more oil if needed
add tomato paste and stir all together wait until its incorporated to add wine
let wine evaporate
add sweet plantains and pees at the end they don’t need much heat and besides the bell pepper will be in the oven for 30-45 min.
prepare tray with foil and place bell peppers, season to taste with salt and pepper
when wine is evaporated separate the chicken mixture to portions so every bell pepper is filled to the top
fill bell peppers
top with cheese
put bell pepper tops on top of cheese and more cheese
put bell peppers in a preheated oven at 350 for 30-45 min. check until its pretty and cheese is all melted.