It's too early for stuffing.
I'm already feeling it. It's only the middle of August my peeps but I'm already anticipating it.
The beginning of school.
I work at a school as a Vocal Coach which means that unlike most of you, I get the summer off. From September through June though I work like a dog. I teach at the school and then come home and teach privately in my home studio. It's a hustle and, to be honest, I'm not anticipating the September through June hustle at all. Don't get me wrong, I love my job and am not complaining about it ('cause I know what all'ya are thinking ya know). Still, my baby (kid #2) is off to JK in September and I'll miss his first day of school - softly muffled crying in the background. It's only just now that I'm beginning to feel rested and things are about to get crazy again! Meh, let's look on the bright side right? Just around the corner will be great apples and pears and beautifully coloured leaves, cool nights AND the half marathon that I'm training for.
So here I am thinking about stuffing things already. Stuffing isn't supposed to be happening until October, I know. I'm just, well, already looking ahead I guess. Whatevah, I'm stuffing these things. I don't even like stuffed turkey anyway - this looks a whole lot more interesting to me. Let's be honest though, this stuff isn't going to change your life. This is stuff that gets you through the week. It tastes good. It doesn't take forever. It's got lots of vegetables. It's not fancy.
Works for me.
Stuffed Veggies
Serves 4 as a main course
3 medium sized zucchini
4 medium sized Peppers (any colour)
3 cups of cooked rice
1 lb minced beef (could use pork, lamb or turkey)
1/2 cup minced onion (I used green onion)
1 rib of celery, diced small
2 cups of mushrooms, chopped
2 - 3 cups of spinach, chopped
insides of the zucchini once they've been scooped out, chopped small
8 dashes of Worcestershire sauce
2 dashes Soy Sauce
2 tbsp brown sugar or honey
1 tbsp oregano
dash of chipotle powder
salt to taste
1/2 cup (or so) of cheddar, shredded
Preheat oven to 375 degrees F.
Halve the peppers and cut out any insides. Scoop out the Zucchini's and reserve the insides. In large heated pot, saute the veggies in 2 tbsp of oil (your choice). Once the veggies are softened add in the minced beef and mix well. Let it cook for a few minutes. Turn the heat down a bit and add in the Worcestershire, Soy Sauce, Sugar and spices. Mix well. Remove from the heat and add in the cooked rice. Mix well. Check the taste and adjust as necessary.
Stuff each Pepper and Zucchini as much as you can (You might still have some rice leftover). Bake for about 20 min. Remove from oven and add the cheese to the top of each stuffed veggie. Bake for another 15 - 20 min.
Cool slightly before eating or enjoy at room temperature.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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