Blue Sky Cookbook

Serves 8

Oven 400 F

2 cups cooked rice

Prepare the rice, using 2 Tbsp less water than usual to keep the rice firm. Start the rice first and it will be ready when you need it.

4 large red bell peppers

3 Tbsp olive oil

Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.

1 large onion

4 stalks celery

2 cloves garlic

Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.

½ cup pine nuts

1 Tbsp Olive oil

Pour olive oil into a large sauté pan or wok. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.

1 Tbsp dried herbs – Provence mix or Italian mix

Return the pan with oil to the stove. Add herbs, onions, celery and garlic. Cook until onions are translucent.

2 cups fresh chopped spinach or 1 small box frozen spinach, thawed

1 cup sliced water chestnuts

Add additional oil if needed. Add spinach, water chestnuts, cooked rice, salt & pepper. Stir and cook for 2 minutes.

2 Tbsp soy sauce

1 tsp ginger

Black pepper

If desired:

I-2 cups chopped cooked chicken or turkey

or

1-2 cups raw shrimp, cleaned and deveined

Add soy sauce, ginger, and a sprinkle of pepper.

Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)

Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30-40 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.