Vegetarian Stuffed Peppers Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Red bell peppers | 6 Medium | |
| Olive oil | 1 Teaspoon | |
| Shallots | 3/4 Cup (16 tbs), finely chopped | |
| Mushrooms | 4 Cup (16 tbs), chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Slivered almonds | 1/4 Cup (16 tbs), toasted | |
| Dry sherry | 3 Tablespoon | |
| 11/2 teaspoons ancho chile powder | ||
| Cooked brown rice | 2 1/2 Cup (16 tbs) | |
| Tomato juice | 1 Cup (16 tbs) | |
| Ground black pepper | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
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, saute 3 minutes or until tender. Add mushrooms, saute 4 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. Place peppers in a 13 x 9-inch baking dish, bake at 350° for 15 minutes.
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, saute 3 minutes or until tender. Add mushrooms, saute 4 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. Place peppers in a 13 x 9-inch baking dish, bake at 350° for 15 minutes.
Chef
