Stuffed Red Peppers

     This is a filling and flavorful dish that is great on a chilly fall night.  This dish can be made in a variety of ways, different fillings, different peppers, etc.  I stuffed red peppers with brown rice mixed with some sharp cheddar cheese, serano peppers to add some heat.  For this recipe you will need:

• 1 Cup (dry) brown rice
• 2 Large Red Bell Peppers
• 2 Tbsp Olive Oil 
• 4-5 Medium Scallions Minced
• 2-3 Serrano Peppers Minced
• 2-3 Diced Tomatoes 
• 1/2 Cup Sharp Cheddar Cheese 
• Salt
• Pepper

    Preheat oven to 375 Degrees F.  Then make the rice according to the package instructions.  Wash and cut the produce, gutting and cutting the bell peppers in half, then placing them cut side down on a cookie sheet covered in tinfoil and put them in the oven.  While the peppers and rice cook, heat a small sauté pan on medium heat, add in oil, then minced scallions and let cook until fragrant, about 2-3 minutes. Then add in Serrano peppers, and diced tomatoes and let cook for about 5 minutes.  Once done, mix the vegetables in the rice along with the cheddar cheese, then salt and pepper to taste.  By now the peppers should be tender, take them out of the oven and fill them with the rice mixture, top lightly with cheddar cheese, then place back into the oven to cook until browned, about 15 minutes.  Take out and you are ready to enjoy!

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Tomato and Spinach Fritatta

      Fritattas are a great way to keep your breakfasts (or brunches) healthy, veggie filled, and delicious.  This is another food that is very versatile: eggplant, tomatoes, spinach, parmesan cheese, feta...just about anything can be incorporated in this dish though you will need a cast iron pan.  I did a simple tomato and spinach fritatta, for this you will need:

• 6 Eggs 
• 2-3 Tbsp. Olive Oil
• 3-4 Medium Scallions Minced (cut about 1/4th into green)
• 1 1/2 - 2 Cups Baby Spinach
• 1-2 Thinly Sliced Tomatoes
• Salt
• Pepper
• Other Seasoning (I used Tuscan Seasoning)

     Preheat the oven to 375 Degrees F., then wash, and cut all the produce.  Crack the eggs into a bowl, whisk until light color and bubbles form.  Whisk in salt, pepper, and other seasonings to taste.  Put the cast iron pan over medium heat on the stove, when heated, add olive oil and scallions.  After about 2-3 minutes, add in the spinach and sauté for about 5-7 minutes stirring occasionally, the leaves will shrink a lot.  Take off the heat and let cool for about a minute, lay in the slices of tomato.  Gently pour in the eggs.  Place in the oven and let cook until the top is browned and the eggs are cooked, about 15 minutes.  Take out, let it cool slightly, then cut, serve, and enjoy.

I hope you enjoyed this recipe! Remember to follow my blog using the button in the upper right hand corner, and feel free to leave any comments or questions in the comment section.  :)