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.

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