It’s only been a week of our “How do you CUTCO? October Recipe Contest” and we’ve received some recipes too good not to share. This one is a fun take on stuffed bell peppers, from Guy O’Hazza. He had his daughter Jacquelyn help out.
Guy used the paring knife to achieve these spooky results.
For an easy stuffed pepper recipe, here’s a classic from The State Street Kitchen, with Guy’s method included.
4 medium bell peppers, orange with larger stems
2 tablespoons quality olive oil
2 medium green apples, peeled and diced
1/4 cup raisins
1 medium zucchini, diced
2 stalks celery, diced
1/3 cup mixed bell peppers, diced
1 medium carrot, peeled and diced
1 tablespoon curry powder
2 cups of cooked white rice
3 green onions, diced
salt and pepper to taste
1/2 cup mayonnaise
From Guy: "Clean bell peppers and carve as you would a pumpkin with your CUTCO paring knife. Boil your carved bell pepper for a minute."
Heat large sauté pan with olive oil. When oil is hot, add apples, raisins, zucchini, celery, peppers and carrots. Then add curry powder. Cook vegetables and fruit until tender. Do not overcook.
Remove from heat. Add cooked rice and green onions. Season to taste. Allow mixture to cool. Then add mayonnaise to mixture and stuff peppers. Top with your favorite cheese and baked at 350° for approximately 30-45 minutes until cheese is melted and rice mixture is hot.