Stuffed Pepper Lasagna

I regret to inform all of you that it's still hot here and therefore, still no baking. Here is a quick and easy summer favorite, especially now that peppers are in season! If you need meat, you could probably simmer some sausage or hamburger in a little tomato sauce (so it's flavored and moist but not soupy) for 20 minutes and mix it with the rice.


Stuffed Pepper "Lasagna"
(modified from BHG)

Ingredients

* 4 medium green and/or red sweet peppers - I cut them in to bit-sized pieces

* 1 8.8-oz. pouch cooked Spanish-style rice

* 1 14.5-oz. can stewed tomatoes - I used Muir Glen Fire Roasted Diced Tomatoes for extra spice.

* 4 1-oz. slices Monterey Jack cheese with jalapeño peppers

Directions

1. Quarter peppers; remove stems, seeds, and ribs. Place in 2-quart square microwave-safe baking dish. Add 2 Tbsp. water. Cover with parchment. Microcook on high 4 minutes, until crisp-tender; turn dish once if no turntable. Remove peppers from dish; drain and set aside.

2. Cook rice according to package directions. Drain tomatoes, reserving 2-4 Tbsp. liquid. In baking dish layer half the peppers (cut sides up), the rice, drained tomatoes, Jack cheese, and remaining peppers (cut sides down). Drizzle reserved tomato liquid. Cover with parchment. Microcook on high 5 to 6 minutes, turning once. Let stand 5 minutes. Makes 4 servings.

Enjoy!

Stuffed Flounder served with Parmesan Noodles and Lemon Parsley Carrots

(This was from last week's menu. I just got a chance to upload the photos.)

Flounder Spinach Roll-Ups

I actually posted this flounder recipe some time ago, but although we love flounder I wasn't too crazy about this particular recipe. I felt it needed some slight alteration when it came to seasoning. This time I added a little more seasoning (salt and pepper) and sauteed the mushrooms and spinach in butter instead of oil. Both of these changes went a long way to improving the dish's taste. We all really enjoyed it this time and I had fun adding some different sides.

Click here for the Flounder Spinach Roll-Ups recipe.

Parmesan Noodles:

1. Cook any type of noodle. I used elbow macaroni for 8 min.

2. Add a little butter and toss with grated Parmesan cheese.

3. Serve with a little cracked black pepper and a dash of salt.

Lemon Parsley Carrots

(Adapted from Better Homes & Garden: New Cookbook, 1953, pg 360)

1. Cook carrots (I used canned, though next time I plan to use fresh). To cook add carrots to a small pan and cook covered in a very small amount of boiling, salted water for 15-25 minutes.

2. Combine 3 TBS butter, 2 TBS chopped parsley, and 1 TBS lemon juice.

3. Drain cooked carrots and toss with the butter/lemon/parsley sauce. Serve hot.

*Note: Butter might be reduced to 2TBS depending on the number of carrots used. Lemon juice could be reduced to 2 tsp for less tartness.

The finished dishes: