Saturday, October 16, 2010

Vegetarian Stuffed Peppers

These hearty, main-dish peppers should please even meat-eaters!

To start, cut the tops from 3 medium-sized red bell peppers; discard the seeds and membranes, leaving the pepper shells intact.  Cook the peppers in a large pot of boiling water for 5 minutes, then drain and set aside.

Heat 1/2 tsp. olive oil in a large skillet over medium-high heat.  Add 6 tablespoons finely chopped shallots and saute for 3 minutes.  Add 2 cups chopped mushrooms; saute for 4 minutes.  Any type of mushroom ought to work, but I used regular button mushrooms.

Stir in 1/2 cup chopped parsley, 2 tablespoons slivered almonds (which you can toast first, if you like), 1 and 1/2 tablespoons sherry (I always use the unfiltered Fino en Rama from Alvear), and 3/4 tsp. chile powder; saute for 3 minutes.  The original recipe actually called for ancho chile powder, but since I couldn't find that particular variety, I used the regular chile powder in my spice cabinet.

Next, stir in 1 and 1/4 cups cooked brown rice, 1/2 cup tomato juice (such as R.W. Knudsen), 1/4 tsp. black pepper, 1/4 tsp. garlic powder, and a pinch of salt; cook for a final 3 minutes.

Spoon about 3/4 cup of the rice mixture into each pepper, and sprinkle each with 1 teaspoon vegan grated Parmesan (such as Galaxy Foods).  Bake at 350 degrees for 15 minutes.  Each stuffed pepper is 240 calories.

It's the final night of groceries from my trip to the store without a receipt!

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance