Rev: Vegetarian Stuffed Peppers 10/03

[JLS]

I thought these were pretty good. A nice deviation from my usual ground beef and rice stuffed pepper. I did add a generous amount of salt and pepper both during cooking and while eating. They did involve a fair amount of prep, with the mushrooms, shallots, and parsley. To save time and dishes, I microwaved the peppers instead of boiling.

[Meg O'C]

I would love to see this recipe if someone is willing to post it. I did not buy October. I make a vegetarian suffed pepper recipe with rice, black beans and corn and I would love to see this one.

Thanks!

[gabbyh]

Meg,

Could you please post your recipe? We love anything with corn and black beans! Also, can yours be made in the crockpot?
TIA
~Gail H.

[sarah2397]

Here's the October one... (I have not tried it)

* Exported from MasterCook *

Vegetarian Stuffed Peppers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium red bell peppers
1 teaspoon 1% low-fat milk
3/4 cup shallots -- finely chopped
4 cups mushrooms -- chopped
1 cup fresh parsley -- chopped
1/4 cup slivered almonds -- toasted
3 tablespoons dry sherry
1 1/2 teaspoons ancho chile powder
2 1/2 cups brown rice, cooked -- hot
1 cup tomato juice
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup Parmesan cheese -- (1 ounce) grated fresh

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; saute 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 mintues. Add rice, 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.

CALORIES 234 (23% from fat); FAT 5.9g (sat 1.2g, mono 2.9g, poly 0.3g); PROTEIN 8.4g; CARB 39.2g; FIBER 6.7g; CHOL 3mg; IRON 3.3mg; SODIUM 402mg; CALC 112mg


Source:
"Cooking Light Magazine, October 2003, page 220"
S(Formatted by:):
"Maureen Meenan"
Yield:
"1 pepper"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 220 Calories; 5g Fat (21.6% calories from fat); 8g Protein; 36g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[JLS]

Sarah,

The published recipe calls for 1 tsp olive oil, not 1% milk. (I'm not sure how MC works, so if that is your substituiton, please forgive me for budding in :D )

[sarah2397]

JLS,

Thanks for catching that! That would have been a gross substitution! I had copied the recipe from someone else and did not even proofread prior to posting.

[Valerie226]

We enjoyed these although I didn't follow exactly. I skipped the parsley and used onion& a garlic clove instead of shallots. I loved the almonds and ancho chili powder although I'd be more generous with it next time. A tasty nutritious dinner that I would repeat especially if I had leftover rice to use.

[gabbyh]

Just bumping this up in hopes that Meg will see it and post her recipe...

~Gail H.

[Peggy]

Glad to hear these are worth trying. I have them on the menu for next week.

Peggy

[Varaile]

I made these last Sunday and thought they were tasty and relatively easy to make.

Per JLS idea I did microwave the peppers (mine were also home grown and I didn't want to over cook them).

I added Gruyre (sp?) cheese just before stuffing and still topped with parmesan. I used merlot instead of sherry. I used dried parsley instead of fresh (forgot to buy it :o ) and I cooked them for about 40 minutes because I ended up with 5 large peppers rather than 6 medium-small ones.

If I make these again, I would use 1/2 wild rice and 1/2 brown rice and keep in the Gruyre cheese.

Leftovers were good in my book!

[Peggy]

Yummy! These stuffed peppers were great! I followed the recipe exactly except I substituted chipolte chile powder and only used a 1/2 teaspoon. That was plenty of heat for my family. Will definately be repeating this one.

Peggy

[Ralph]

Made these tonight with a major change - I used soy crumbles instead of mushrooms (I don't eat mushrooms!).

WOW, they were good! A bit on the spicy side as I used the sausage soy crumbles, but certainly a wonderful vegetarian dinner.

[santacruzin]

Meg O'C, could you post yours with the black beans and corn? It sounds like a nice change of pace!

[Meg O'C]

All,
Promise to post my recipe when I get home from work. Don't know how I missed this thread and I had not checked my pm's for a while. For some reason I didn't get an e-mail alert that I had a pm waiting for me (from Gail asking for my recipe). I don't routinely check so I rely on the e-mails I usually get. My apologies - promise to post tonight.
Meg

[gabbyh]

Thanks Meg...we'll be waiting:D

~Gail

[Meg O'C]

Okay, here goes. I hope I didn't over promise. This is my dad's sort-of made up recipe (I think he modified something he found in a Jane Brody book many years ago). My dad is great in the kitchen but rarely cooks with a recipe and when he does, he almost always deviates in some way; never makes anything the same way twice!

Vegetarian Stuffed Peppers
6 medium sized peppers (any color will do)
3 cups fresh or frozen corn kernels
1 can black beans (drained and rinsed)
1 cup cooked rice
1/2 cup shredded cheddar cheese
2 scallions chopped
2 Tbsp. bottled salsa
Garlic (minced), salt and peppere to taste

Preheat oven to 350.
Remove tops of peppers and "clean them out." Place peppers in a large sauce pan of boiling water for five minutes. Gently remove, rinse with cold water and drain. Mix remaining ingredients, divide evenly among the peppers. Bake stuffed peppers in a 9X13 baking dish (uncovered and with a 1/2 cup of water in the bottom of dish) for 30 minutes.

Enjoy and feel free to modify as you see fit! My dad would not be offended!

[gabbyh]

Thanks Meg!

The only think I'll change is to use brown rice...it looks great!

~Gail H.