Tonight I used a new product: Trader Joe's Multigrain Pilaf. It has millet, soybeans, and cracked wheat as well as southwestern spices, and some tomato (paste, I'm guessing). I started by sauteing an red onion, adding crushed garlic, then the pilaf, which I microwed for 1/2 the time recommended since it will cook in the oven later. When it was all heated I added fresh cilantro and a half-cup of olive salad I picked up from our farm stand, and then stuffed the whole mix into the peppers. The filling completely stuffed 3 peppers, which was great because we had one left over for lunch. I sprayed the red pepers with cooking spray and baked them for 30 minutes at 350, flipping halfway through (tricky).
This is a great light meal with a salad and Tom felt that the "filling gave it a meaty texture." We both felt it could use more of a spicy kick, but then we go through hot sauce like water. You could stuff a tomato or any kind of pepper with this mixture, and if you can't find the pilaf you could use brown rice (just don't forget to spice it up). Make your own olive salad with olives, oil, vinigar, garlic, parseley, lemon juice, hot pepper (and this one had walnuts).
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
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1 comment:
I love using olives (esp. green) in latin-inspired dishes...it's something that Puerto Rico and Cuba definitely got right. Awesome idea to liven up the multigrain pilaf like that!
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