Vegetarian Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe for stuffed peppers trades in the meat in favor of vegetables like red bell peppers, shallots, and mushrooms. The blend of flavors is sure to please guests. Ingredients:
6 medium red bell peppers |
1 teaspoon 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 |
1 1/2 teaspoons ancho chile powder |
2 1/2 cups hot cooked brown rice |
1 cup tomato juice |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese. Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.
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