Stuffed Mexican Green Peppers
4 to 6 green peppers, cored from the top with stem, seeds and inside"white" dividers discarded
Mix together:
1 box spanish rice, prepared as directed (if only doing 2 or 3 peppers, those new small bags of prepared rice are perfect and quick)
shredded chipolte cheese
shredded pork or chicken
salt and pepper
Adjust portions of ingredients depending on how many peppers you are doing and if you prefer filling of mostly meat or rice. Each green pepper will hold approx 1/2 cup of the mixture. Top with leftover cheese. Bake at 350 degrees approx 30 minutes depending on how soft you like your pepper.
Greek Pasta and Shrimp
Great summertime meal!
2 TBSP olive oil
2 cloves, minced garlic
1/2 lb shrimp, peeled and deveined
1 14 oz can artichoke hearts, drained and chopped
2 tomatoes, chopped
3 TBSP lemon juice
2 TBSP fresh oregeno
12 oz linguini noodles, cooked and drained
1/2 cup crumbled feta cheese
3 TBSP fresh parsley
Saute olive oil and garlic briefly. Add shrimp and cook until they begin to turn pink. Add artichoke, tomatoes, lemon juice and oregeno. Cook all until shrimp are pink. Season to taste with
pepper and a dash of hot sauce. Add feta cheese and heat until cheese is melted. Toss with noodles and garnish with the fresh parsley.
Note: If you do not have the fresh garden ingredients- winterize this recipe! Use the following substitutions: 1 tsp dried oregeno, 1 TBSP dried parsley, and a small jar of sun-dried tomatoes, with oil drained. Kalamata or black olives are also a great addition when pared with the sun-dried tomatoes.