Stuffed peppers is a dish found in many cuisines, particularly in Spanish cuisine, and it’s also a very common in Serbian Dish as well.I grew up on a farm in Serbia and our garden was abundant with all the vegetables that go into making stuffed peppers.Add some meat to this dish and you have a hearty meal.
You can make a vegetarian version of this dish or substitute any kind of ground meat as well as incorporate your favorite vegetables.Get creative and add raisins or pine nuts to the mixture.
Traditionally, a sauce was also made for the stuffed peppers, but you can use your favorite pasta sauce in this recipe
1 Cup of olive oil
2 Celery stalks
1 Cup of shredded carrots
1 Grated zucchini
5 Large mushrooms
2.5 lbs Ground Turkey, or Ground beef or pork
1 Cup of rice
5-6 Garlic cloves
1/2 bunch of fresh parsley, chopped
Black pepper and sea salt to taste
10 Large bell peppers (green, red, orange or yellow)
1 Jar of Pasta Sauce
Cook 1 cup of rice and set aside. Heat olive oil in a skillet and sauté onion, celery and carrots and mushrooms. After a few minutes add the zucchini. Add the meat and cook until meat is done. Remove meat mixture from heat. Add salt and pepper, 1 cup of cooked rice and 2 eggs Incorporate fresh parsley and garlic
Half the peppers or keep them whole. Remove the top stem, seeds and membrane from peppers making sure to leave the lip on the pepper so the mixture stays in the pepper. Stuff the peppers with the mixture being careful not to overstuff the peppers, you’ll need to leave a little extra space for the rice to expand.Place the peppers in a roasting pan and add the pasta sauce and enough water to cover the peppers only 1/4 of the way.
In a 350 degree preheated oven bake stuffed peppers for 45 minutes or until peppers are tender.
It’s a good idea to organize and clean out your refrigerator about once a month.Vlada did just that with a class at Rancho Damacitas for single moms.Rancho Damacitas is a foster home in Temecula, California helping to serve struggling single mothers with young children through the Empowerment Village Program.The class that Vlada held at Rancho Damacitas helped shed light on the importance of not letting food go to waste and making the most of your grocery investment. Vlada believes It’s important to avoid food waste and it’s especially important when you are on a tight budget and want to make your dollars stretch.
By cleaning out your fridge regularly you take an inventory of what you have and organize food by how perishable it is.
Here are some of Vlada’s favorite tips to making the most of your groceries and and organizing your refrigerator:
Organize and take an inventory of your refrigerator regularly so you know what you have.
Place highly perishable items together and at eye level so you are sure to use those first.
Place sweet treats and unopened prepackaged items in the back of the refrigerator.You don’t want to be tempted to use those first since they can sit in the refrigerator longer
Place Dairy, milk and cheese on their own shelf.Re-wrap opened cheese packages to help them stay fresh longer
Place meats or foods that have a long shelf life, especially if heavily processed or in unopened packages, on the bottom shelf.
While cleaning out your fridge, this is a great time to plan and cook your dinner from items that are about to expire.When you are done, you’ll not only have a clean refrigerator but you will also have dinner on the tablefrom items in your refrigerator that might have otherwise been tossed in the trash, and that’s money saved.
This quick, traditional summer dish from Serbia is often served as a main dish, or accompanied by protein and fresh pasta, or bread. It is easy to make, yet very rich in flavor and nutrition! For preparation details view the easy instructions.
All kids, including mine, love corn-dogs! To make everyone happy I decided to create my own version using better ingredients. The final comment was, ” Can you make more tomorrow?” This batter is good for about 10 corn dogs.
Good pinch of salt
1/4 tsp. granulated garlic
1/4 tsp. black pepper
1 c. buttermilk pancake mix
1/2 c. corn meal
1/4 c. milk
1/4 tsp. baking soda
1/2 tsp. baking powder
Fry the corn dogs in 1 1/2 c. oil; I suggest peanut oil.