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.
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
How to Make It
Preheat oven to 350°.
Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
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.