Stuffed Green Peppers

This is a fun dish that we never get tired of!

1 cup brown rice
2 cups water water
1 bullion cube of choice

4 large green bell peppers
6 slices turkey bacon chopped
1 medium onion minced
2 cloves garlic minced
2 small zucchini chopped
1 can chick peas drained and rinsed
1 tablespoon tomato paste
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
Pinch of all spice
1/4 cup crumbled feta
1/2 cup shredded Monterey Jack cheese
1 cup chicken stock

1/2 large spaghetti squash
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon all spice
1/8 teaspoon nutmeg

Place the rice, water and bullion in a medium sauce pot and bring to a boil. Reduce the heat, cover and simmer for 40 minutes or until all the liquid is gone and the rice is tender. While the rice is cooking spice the squash and place on a baking sheet with the chicken stock. For 30-35 minutes then shred the insides with a fork. In a large heavy bottom skillet over medium high heat crisp the turkey bacon and drain on paper towels, set this aside. Add the onions, zucchini and garlic, drizzle with olive oil. Let this cook for 5-7 minutes or until the onions are tender. Add the salt, pepper and spices. Let this cook for another minute. Add the tomato paste and stir to coat all of the ingredients. Let this cook for another minute then add the chicken stock scraping the bottom of the pan getting all of the spices off the bottom. Let this reduce by half then remove from heat and let cool to room temperature. Once cooled stir in the feta cheese and the rice. Mix in the squash and place heaping spoon fills into the halved bell peppers and top with the shredded cheese. Place these in a baking dish with the chicken stock (pour this in the bottom of the pan, not over the peppers) cover with another pan or aluminum foil. Place in a 400 degree oven for 35-40 minutes or until the peppers are tender and cheese is bubbly. For more on this recipe or any others please email me at alesia.leach@gmail.com