Stuffed Bell Pepper

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This is a great way to use leftovers.  Get your bell peppers when they are on sale, a dollar or less, and buy as many as you can.  You can freeze either the strips to use in fajitas and other dishes, or you can freeze the stuffed peppers. 

Bell Pepper Strips
Clean all the peppers, remove top stem/seeds and ribs.  Cut some into strips, and freeze them raw on a tray lined with wax paper.  Prepare the others to be stuffed. 

Stuffed Bell Pepper
You can stuff the whole pepper or just half.  If you are stuffing half, cut from top to bottom (you will stuff the left half and the right half). 

The peppers need to be parboiled.  Heat a pan of water.  Drop the peppers into the boiling water for 5 minutes, then remove and let drain.  Save the water, this is bell pepper stock.  

Use leftover cooked rice, cooked onion (or onion poweder), diced vegetables, and shredded meat to stuff the peppers.  If the leftovers are seasoned, do not over-season; if they are not seasoned, add:  garlic, black pepper, and a strong spice such as dill or ginger or tarragon.  Bake 30 min at 350 degrees.  Serve or freeze.

Spanish Rice
Use your leftover bell pepper stock to make Spanish Rice.  Thaw 1 cup of stock from your freezer (or use stock before freezing) and add to a saucepan with 1 cup of water and 1 T catsup or tomato sauce and 1 T parsley.  Bring to boil, add 1 cup of rice, cover and reduce to a simmer for 20 minutes.  Serve with shredded chicken, beef, or pork.
You may also use the bell pepper stock when making paella. 

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