Tuesday, June 25, 2013

On My Hearth: Pretty Stuffed Peppers

I've cooked quite a few versions of Stuffed Peppers in my day, mainly because bell peppers are one of the (few) vegetables Chip really likes!  I've typically used my slow-cooker for this dish but sometimes the peppers can become too soft, resulting in a mushy mess. So, when I saw this baked version in the Get Healthy, Go Vegan Cookbook I decided to give it a try. 

Pretty Peppers in a Pot photo 20130624_142449_zps4b537653.jpg
Pretty Peppers in a Pot


Pretty Peppers Waiting for Stuffing photo 20130624_144021_zpsbbcc08c9.jpg
Waiting to be Stuffed
  

Pretty Stuffed Peppers


Ingredients

  • 1 cup brown rice, cooked by your favorite method
  • 6 medium bell peppers of your choice; I used 2 red, 2 yellow, 2 green
  • 1/4 cup vegetable broth
  • 1 cup chopped onion
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 15 ounces cooked black beans; if using canned, rinse and drain well
  • 1 cup seeded and chopped fresh tomato*
  • 8 slices Cheddar-style soy or rice cheese

Directions

  1. Preheat the oven to 400°.  
  2. Cut each bell pepper in half lengthwise.  Remove seeds and ribs.  Bring a large saucepan of water to a boil; add the pepper halves and blanch for about 4 minutes.  Drain and pat dry.
  3. Heat the broth in a skillet over medium heat.  Add the onion and saute for about 3 minutes, then add chili powder, cumin, oregano, salt and black pepper.  Saute for 1 minute more.  Add the beans, rice and tomato and saute for 2 minutes.
  4. Stuff bell peppers with mixture, packing them well. Top each bell pepper with a slice of cheese.  Place in an 8 x 8-inch baking dish. 
  5. Bake peppers, uncovered, for about 20 minutes.  Set the oven to broil, broil peppers for 1 to 2 minutes, until the top is browned and cheese is bubbly.
*For added flavor & spice, you can substitute a can of diced tomatoes w/green chiles (such as Ro*tel) for the chopped fresh tomatoes. I found it also added some needed moisture to the mix.

Note: I'm a bit confused by the serving size of the original recipe..there are 6 peppers, which equals 12 halves, but only 8 slices of cheese. ? However, there was so much filling there's no way it could've fit into fewer peppers. I'm leaving it as is but noting the discrepancy here. I myself just used an extra slice of cheese, put 1/2 slices on some of the smaller peppers.

Nutrition Info:

  • Calories:425
  • Fat: 8.5
  • Protein: 21.2
  • Carbohydrate: 69.1
  • Sugar 10.7
  • Fiber 15.6
  • Sodium 787

Pretty Stuffed Peppers photo 20130624_175932_zpse851b255.jpg  

The Verdict:

Vegan Gypsy says: Well, I'm not sure I'd call the end result "pretty," but they were very yummy! I'm glad I used the Ro*tel tomatoes, though, as I think the stuffing would've been too bland with plain tomatoes. Also, though I try to limit my consumption of faux meat/cheese, in this case the cheese really made the dish!

Omni-Hunny says: Very tasty! (he's a man of few words)

Tonight I'll be making a traditional dinner of "turk'y" and mashed potatoes, be sure to stop by tomorrow for recipes & reviews.

Have a great day!



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