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Vegetarian Stuffed Peppers

Healthy.Eater's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Grated fresh parmesan cheese 1 Ounce (1/4 Cup)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy

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