Meatless Stuffed Peppers

From Rita:

These are so quick, easy and tasty that you will be pleasantly surprised.  You can make them ahead of time and then bake them off later.  I am enjoying many meatless meals these days and feel better than ever.  There must be something to the vegetarian concept of eating.  Top with some fat free greek yogurt or low fat sour cream.  The cold of the topping and the heat of the  pepper or tomato really work well together…or eat them plain. Try a meatless meal and see how good you feel!

INGREDIENTS:

Stuffing:

• 1 -15 oz. can black beans,  rinse and drain well
• 2 cups cooked brown rice  (I use Trader Joe’s cooked brown rice)
• 1 jar of salsa
• 1- 6 oz. bag of baby spinach, chopped
• 1/2 cup low fat shredded cheddar cheese

Stuff ingredients into:

• 3 large peppers – your choice of color.  Clean all seeds and white pith
• 3 large tomatoes tops cut off and the cavities cleaned thoroughly

Preheat oven to 400 degrees.   Mix all ingredients together in a bowl. and stuff the peppers and tomatoes.  Put in a pan where they will fit fairly tightly.  Be sure to add about an inch of water to the pan so they will not burn on the bottom.  Bake at 400′ for 1 hour or until the peppers are fork tender.  I simply use a long handled fork or knife and stick it in the side of the pepper — it should be nice and soft.  Viola .. you are ready to dine.

Pork Chops with Vinegar Peppers

From Rita:

This dish came to me from my significant other of 23 years.  David’s Italian heritage is what this dish is all about and it is the easiest, most wonderfully delicious dish that you could whip up for a quick dinner any night of the week!

I serve it with a Caprese salad (see MIXED GRILLE DINNER) and some fresh raviolis with a simple marinara sauce both of which you can purchase at your local supermarkets.

Of course, you can make your own sauce. I can recommend the traditional marinara sauce at Trader Joe’s to which I add a few italian spices and a drop of dry red wine to it to make it even tastier.  It all works to make the quickest, easiest , yummy dinner.   We hope you enjoy this dish as it is one of our longtime favorites.  Thank you, David.

• Package of one inch or thicker boneless pork chops, or bone-in
• 1 jar of Pastene Vinegar Peppers
• olive oil ( not extra virgin)
• salt & pepper
• garlic powder

Put the oil in a large fry pan and set over high heat.  Let the pan heat up really well and add the chops and the peppers ( as many as you like).  You should hear them sizzle.  Sprinkle with salt, pepper and garlic powder.

Stay at the stove and be sure to let them brown well before turning.  You also will turn the pepper pieces at this point. Once they are turned reduce the heat to medium-high.  Add a drizzle of the juice from the jar of peppers to the pan.

You may re-sprinkle the pan with  more garlic powder if you wish.

Continue cooking until you have the desired doneness.  Personally I like them to be slightly pink in the middle so they remain juicy.

You can plate them with any sides you wish.  I like to keep the Italian theme going and it has always won the hearts of those who have dined with us!   Manja