Vegetarian stuffed peppers. September 3, 2013Posted by ourfriendben in homesteading, recipes.
Tags: stuffed peppers, vegetarian stuffed peppers
Silence Dogood here. Last night, at our friend Ben’s request, I made baked sweet potatoes with broccoli, rice, and a spinach-based Caprese salad for supper. We ended up with extra rice. So tonight, I plan to use that rice in stuffed peppers, vegetarian-style, a simple, delicious dish that I think you’ll love as much as we do.
To make it, first saute a diced sweet onion (such as Vidalia or Walla Walla) in half salted butter and half extra-virgin olive oil. Add salt (we like Trocomare or RealSalt) and fresh-cracked pepper. When the onion has clarified, add sliced button mushrooms and stir until they release their juices.
Meanwhile, bring a large, heavy pot of water to boil. (I use my LeCreuset Dutch oven for this, it’s perfect.) Core two bell peppers—red, orange, or yellow, my favorite is orange—per person, and blanch them in the boiling water for a couple of minutes, then fish them out and drain them.
Add your leftover cooked rice to the pot of onions and mushrooms, and throw in a can of beans. Any beans—kidney, pinto, or black—work well in this dish. Add more butter and/or olive oil if the mixture starts to get dry.
Next, add Italian herbs—rosemary, thyme, oregano, and basil, dried or fresh. Once they’re fully incorporated, add a bunch of chopped fresh cilantro, stir, and turn off the heat. Set the bell peppers upright in a Pyrex baking dish that has about a half-inch of water in the bottom. Fill the peppers with the stuffing mix. Top each pepper with the shredded cheese of your choice. (If you choose a mild cheese like mozzarella over a full-bodied cheese like Cheddar, I’d suggest adding more dried Italian herbs sprinkled on top.)
Roast your peppers at 350 degrees, until the cheese has thoroughly melted, and serve two to a person with roasted new potatoes (roasted with olive oil, salt and rosemary) and roasted asparagus, plus, of course, a big, crunchy salad, with lots of arugula and olives and fresh basil and fresh mozzarella and heirloom tomatoes! Yum…
‘Til next time,