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