Vegetarian Stuffed Peppers
|Red bell peppers||6 Medium|
|Olive oil||1 Teaspoon|
|Finely chopped shallots||3⁄4 Cup (12 tbs)|
|Chopped mushrooms||4 Cup (64 tbs)|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|Dry sherry||3 Tablespoon|
|Ancho chili powder||1 1⁄2 Teaspoon|
|Cooked brown rice||2 1⁄2 Cup (40 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Grated fresh parmesan cheese||1 Ounce (1/4 Cup)|
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.