Bearwithrice Recipes
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
BEAR WITH RICE
Here's an old stand by for a nice bear dinner. I found this in my hand written recipe saves but I've also found something like it on the net so I'm not the only one who uses it. If ya like bear...give it a try.
Provided by Chuck in Killbuck
Categories Bear
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut bear steak into thin strips about finger width.
- In a cast iron skillet brown bear meat in oil, using high heat.
- Add onions.
- Saute until tender.
- Blend soup, sherry, liquid from mushrooms, and minced garlic.
- Pour over steak meat.
- Add mushrooms.
- Reduce heat; cover and simmer approx 1 hour or until steak is tender.
- Serve over a nice plate of hot rice with a few splashes of soy sauce.
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