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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.








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