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PEPPERS Archives - Seabreeze Family Farm San Diego

Category Archives: PEPPERS

Cilantro Rice


  • 2-1/2 c uncooked parboiled rice
  • Very hot water
  • 1/4 c vegetable or chicken stock base
  • 4 T unsalted butter or 3 T coconut oil
  • 1/2 C diced green bell peppers or substitute
  • 1/4 c chopped cilantro leaves


  1. Place rice in a 6-inch-deep (3- or 4-quart) pan.
  2. Cover with very hot tap water and stir vigorously “to clean and soften rice.”
  3. Drain rice in a colander.
  4. Repeat twice with fresh hot water to clean and soften rice adequately.
  5. In mixing bowl, add 1 quart very hot tap water to vegetable or chicken stock.
  6. Mix well with a wire whisk.
  7. Add dissolved vegetable or chicken stock mixture to soaked rice; stir well.
  8. Place rice, uncovered, in 350-degree oven 15 minutes.
  9. Melt butter or coconut oil in a microwave-safe container.
  10. Remove rice from oven and add butter or coconut oil to rice; mix thoroughly.
  11. Cover rice and return to 350-degree oven 15 minutes.
  12. Meanwhile, combine bell peppers in mixing bowl and cover with very hot tap water. Set aside to soften. (or may saute peppers)
  13. Remove rice from oven. Drain water.
  14. Rinse softened or sauted peppers thoroughly with hot water.
  15. Add peppers to rice; mix thoroughly.
  16. Add cilantro and hold at serving temperature.
Cilantro Rice
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Cilantro Rice
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Stuffed Eggplant


  • 1 c rice
  • 1 medium eggplant
  • 1/4 c olive oil
  • 1 tomato, diced
  • 1 green pepper, diced
  • 1 sm onion, minced
  • 1 garlic clove, minced
  • Sea salt and fresh ground pepper to taste
  • 1/2 t fresh basil or marjoram
  • 2 T coconut oil or butter


  1. Cook rice according to package directions.
  2. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell.
  3. Dice the eggplant meat.
  4. Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water.
  5. Cover and steam 3 minutes. Drain and reserve.
  6. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
  7. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
  8. Bake in a preheated, 350’F oven about 35 minutes or until eggplant shells are tender.
  9. Makes two main dish servings.
Stuffed Eggplant
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Stuffed Eggplant
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