Here is the recipe for the Stuffed Bell peppers that I had promised. These are great on their own or as an accompaniment to your favorite meal. This is what you will need:
Large Bell peppers- cut the tops off and scoop out the insides. Microwave them for 5-6 minutes to soften them up.
For the rice: 2 cups rice, 4 cups water, 1 medium onion, 2 tomatoes, 1 small Jalapeño, 1.5 tbsp Worcestershire sauce, 1.5 tbsp Mint Paste, Turmeric powder, Salt, A pinch of sugar, a handful of mixed veggies - carrots, peas and Lima beans, Olive Oil.
Chop the onion, tomatoes and the jalapeño finely. Heat Oil in a deep pan. Add the Worcestershire sauce and the Mint paste, now add the onions and jalapeños. Give them a good stir. Now add the rice,water, tomatoes, veggies and the rest of the spices. Adjust the seasonings. Bring this mixture to a rolling boil, then lower the heat and cover the pan. Cook until the rice is nice and fluffy.
Now for the peppers: Take an oven proof dish, stuff each pepper carefully with the rice mixture, you can also add some tomato sauce if you would like. Top each pepper with cheddar cheese. Arrange them carefully in a tray and bake them at 325F for about 30 minutes...the aromas of these baking is just amazing! Serve hot and enjoy....
For the garlic bread, which I had served with the Eggplant Parmesan, all I did was:
Spread a mixture of margarine and garlic powder on store bought French bread. Bake at 325F for around 10-12 minutes or more if you would like it crispy. Easy, eh?
Music of the Moment: "Barso Re..."from the movie 'Guru'.