This was very good. Used yellow peppers as that it what was local this week. Loved the tomato juice. V8 would work well also.
Vegetarian Stuffed Peppers
Photography: Randy Mayor; Styling: Melanie J. Clarke
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.
Yield: 6 servings (serving size: 1 stuffed pepper)
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Amount per serving
- Calories: 234
- Calories from fat: 23%
- Fat: 5.9g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.3g
- Protein: 8.4g
- Carbohydrate: 39.2g
- Fiber: 6.7g
- Cholesterol: 3mg
- Iron: 3.3mg
- Sodium: 402mg
- Calcium: 112mg
- 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
- 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.
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