Sunday, July 31

Last Week's Stuffed Peppers

Last week I made vegetarian stuffed peppers from a Cooking Light Magazine recipe (courtesy of a woman named Susan Gelb) I clipped a while back. They turned out very deliciously.

Here's the recipe--

6 medium bell peppers (red and yellow work best)
1 tsp olive oil
3/4 cup finely chopped shallots
4 cups chopped mushrooms
1 cup chopped fresh parsley
1/4 cup slivered almonds, toasted
3 tablespoons dry sherry (I used red wine I had on hand)
1 1/2 tsp ancho chile powder
2 1/2 cups hot cooked brown rice
1 cup tomato juice
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder (I definitely quadrupled this)
1/4 tsp salt
1/4 cup (1 oz) freshly grated Parmesan cheese

1. Cook rice by directions. (Note: brown rice takes at least 45 minutes so plan ahead)
1. Preheat oven to 350 degrees
2. Cut tops off bell peppers, discard seeds and membranes. Cook peppers in boiling water for 5 minutes, drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, saute 3 minutes or until tender. Add parsley, almonds, sherry, and chile powder, saute 3 minutes. Add rice, juice, black pepper, garlic powder, and salt, saute 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each with 2 teaspoons cheese (I recommend much more than this!) Place stuffed peppers in a 13x9 baking dish; bake at 350 degrees for 15 minutes. Yield six servings (serving size: 1 stuffed pepper).

Notes: USE EXTRA CHEESE! I wished mine had more cheese.

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