Stuffed Peppers

Cut the top off 2 yellow peppers, remove seeds, and be careful to leave peppers whole

Preheat oven to 400°

In a small pan cook 1C rice as directed (or place rice in a medium, heavy-bottomed pot with a tight-fitting lid, combine 2 ¾ C water, 1 ½ C rice. (Shorter grain white rice takes a bit less water and longer grain wild and brown rice takes a bit more water)

1T butter

Bring to a boil over high heat.

As soon as the water is boiling, lower the heat to a simmer and cover. (If you have an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.)

Cook at a simmer until the water is completely absorbed and the rice is tender, about 15-18 minutes (it’s okay to lift the lid to make sure the rice is fully cooked and the water is absorbed—just replace the lid quickly).

Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes.

Remove the lid, fluff the rice gently with a fork, salt to taste, serve ½ the rice with trout, store the other half for later.

Heat pan to medium heat and brown 5-6oz of ground beef, allow to begin to crumble

Add ½ chopped onion, ½ chopped red pepper, 2 cloves garlic, and seasoning (salt, pepper, herb and garlic mix) to ground beef and allow to cook until tender

Once vegetables are tender and the rice is finished, combine

Add ½ the log of feta or goat cheese (depending on what you bought) and crumble into rice and ground beef mixture

Scoop mixture into peppers

Drizzle the peppers with either oil or 1 small pat of butter

Place stuffed peppers in pie pan with ½” of chicken stock

Bake until warmed through, roughly 25-30 minutes

Tomato Sauce

Take one can of chopped tomatoes

Add 2 cloves chopped garlic and 6 leaves of chopped fresh basil

Season with salt, pepper, and choice spices

Place on stove at medium heat and allow to reduce

Sauce is to spoon over peppers at serving

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