Page 53 - Harnett Life Spring 2021

Vegetarian Stuffed Peppers Rub bell peppers with 1 tablespoon oil then use grill,
broiler or gas stovetop burner to cook peppers, turning
Prep time: 25 minutes occasionally, until well charred, 12-15 minutes. Transfer
Cook time: about 1 hour to bowl, cover and set aside until cool enough to handle,
Servings: 4 about 10 minutes.

4 red bell peppers In large skillet over medium heat, warm remaining oil.
1/2 cup, plus 1 tablespoon, vegetable oil, divided Add onion and cook, stirring occasionally, until starting
1 cup white onion (about 1 medium), to brown, 3-5 minutes. Add mushrooms, garlic salt and
1/4-inch diced black pepper; cook, stirring occasionally, until mush-
4 cups cremini or brown mushrooms (about rooms are browned and liquid is almost entirely evapo-
1 pound), 1/4-inch diced rated, 7-10 minutes.
1 teaspoon garlic salt
1 teaspoon black pepper Rub charred skin from bell peppers. Slice off tops and
1 cup Real California Oaxaca cheese, shredded remove seeds. Fill bell peppers with mushroom mixture,
cooked white rice, for serving top with cheese and arrange in baking dish. Replace bell
pepper tops and bake until cheese melts, 8-10 minutes.
Preheat oven to 400 F. Serve with cooked rice.

California Queso Fresco

Fish Tacos

Servings: 6 (12 tacos)

Avocado Radish Salsa:
2 medium avocados, chopped
1/3 cup finely chopped onion
3/4 cup diced radish
5 serrano chile peppers, seeded To make avocado radish salsa: In small bowl, combine
and finely chopped avocados, onion, radish, chile peppers, cilantro, garlic
3 tablespoons cilantro, finely chopped and lime juice. Add salt and pepper, to taste. Set aside.
1 clove garlic, finely chopped
1 lime, juice only Heat grill to medium heat.
salt, to taste
pepper, to taste Rinse fish and pat dry with paper towels. Rub oil on

both sides to coat; season with salt and pepper, to
Tacos: taste. Grill fish 6-9 minutes until cooked through; cool
1 1/2 pounds swordfish, or other slightly. Remove skin and bones; cut fish into 1 1/2-
whitefish, steaks or fillets inch strips.
vegetable oil
salt, to taste In medium bowl, toss fish with lime juice and cumin.
pepper, to taste Warm tortillas in microwave or at 275 F in oven.
1 tablespoon lime juice
1/2 teaspoon ground cumin Place equal amounts of fish, cheese, tomatoes, cab-
12 corn tortillas bage and salsa in center of each tortilla. Roll up tacos
6 ounces Real California Queso to serve.
Fresco cheese, crumbled
2 medium ripe tomatoes, diced Substitution: Use Real California Asadero or Mon-
1 cup shredded cabbage terey Jack cheese for Queso Fresco.