Stuffed bell peppers with summer squash hush puppies
For the stuffed peppers you will need
- 1 white onion diced
- 4 large bell peppers
- 1 tomato diced
- 1 clove garlic minced
- 1/4 cup chopped black olives
- 1/4 cup chopped green olives
- 1 medium apple diced
- 1/4 cup raisins
- 1 tbsp olive oil
- 1 tea sp cinnamon
- 1 tea sp chili powder
- 1/4 tea sp ground clove
- 1 tea sp cumin
- 1 tea sp allspice
- 1/2 tea sp coriander
- 2 Cups cooked brown rice
Cook brown rice according to instructions. Cut the top off the bell peppers and remove all seeds, and place in boiling water for 5 mins. Pre heat oven to 350. Add oil to large skillet and heat. Add onions and cook till translucent, then add apple, black and green olives and cook 3 mins. Then add raisins, garlic, tomato, and all the spices, and cook for 3 mins. Add rice to skillet and stir in mixing all the ingredients together, if needed add a tiny bit of water to get the rice coated. Remove mixture from heat and stuff into bell peppers and place in a dish and put them in oven for 30 mins.
On a side note I like to bake the peppers in a meat loaf pan it helps them to stay upright while cooking
For the summer squash hush puppies
- 4 squash
- 1 white onion diced small
- 1/2 cup all purpose flour
- 2/3 cup corn meal
- 2 teaspoons baking powder
- 1/2 tea sp salt
- 1 tbsp sugar
- 2 eggs or egg substitute
- vegetable oil for frying
Cut squash into small pieces and boil until soft, set aside and let cool. Combine all ingredients into large bowl and mix with your hands. Take a hand full of mixture and pack tightly in your hands and pat into “biscuit sized” patties, and add to oil and cook until golden brown.
