Stuffed Peppers
/a little oil
1 cloves garlic, minced
1 onion, chopped
1.5 c raw brown rice
3 c water or stock
1/4 tspn allspice
1/4 c almonds, chopped
1/2 c chopped tomatoes
1/3 lb cheddar, grated
salt and pepper
4 large peppers, tops cut off, seeds removed
Heat oil in lg skillet. Saute garlic & onions. Add rice and brown ~ 5min. Add desired liquid and allspice. Cover and cook until rice is done ~ 40min. Toast almonds in dry skillet or hot oven ~ 3 min, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water for 2 min. Drain and stuff peppers with rice mixture. Bake at 350F for ~30 min.
This is from Lizzie Breuer, Zephyr Community Farm member - published in "From Asparagas to Zucchini" from Madison Area Community Supported Ag coalition.