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|
|Waiting to be Stuffed|
Pretty Stuffed Peppers
- 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
- Preheat the oven to 400°.
- 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.
- 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.
- 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.
- 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.
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.
- Fat: 8.5
- Protein: 21.2
- Carbohydrate: 69.1
- Sugar 10.7
- Fiber 15.6
- Sodium 787
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!