peppers stuffed with herbed jasmine rice

Family Favorite

What a lovely meal!

As soon as I saw purple jasmine rice at Whole Foods, I knew it was time to make a stuffed pepper. I bought some gorgeous medium-sized red, orange and yellow peppers to stuff and my CSA  and herb garden provided the tarragon, parsley, basil and chives.

I cooked the rice with a little red lentils and before I stuffed them into the peppers I cooked them almost like a risotto - adding liquid in three stages until the rice was al dente. I then added 2 cups of fresh herbs.

After the peppers were stuffed, I added a 1/4 c of tomato sauce to each pepper and baked them for 1 hour.

Absolutely delicious.

Cost Breakdown:

peppers: $12.00

rice: $1.50

red lentils: $.50

herbs: $3

tomato sauce: $2

Total to make 8 peppers:

$19.00

sofrito crusted corn on the cob over red couscous

I made this light lunch today of Corn on the Cob and Couscous. I slow cooked onions, garlic and parsley and coated the corn with it. I let it marinade while I cooked the beets and peppers for the couscous.

I roasted fresh peppers and boiled small beets. I made the couscous using tomato juice for the liquid, added the veggies and sprinkled the done couscous with roasted slivered almonds. The almonds gave the couscous such a wonderful taste and crunch. Really excellent.

Grilling corn is imperative summer food. If you haven't had grilled corn, yet, you a depriving yourself.

Very tasty and colorful lunch. We were very pleased with the flavors and textures.

Cost Breakdown:

corn $2

couscous: $.50

beets: $2

peppers" $2

almonds: $1

parsley, onion, garlic: $2

Total to feed a family of 5:

$9.50