Sunday, January 30, 2011

Vegan Stuffed Peppers

When I was a kid, I loved my mom's stuffed peppers. Fluffy rice, warm ground beef, all wrapped in a bell pepper (my favorite food) and topped with tomato sauce and cheese - WINNER. But as I get older and more aware, I feel a little differently about animal products, for bunches of reasons spanning the social, the political, and the economical. The one that wins in this recipe, however, is the flavorful.

1/2 cup brown rice (or grain of your choice)
1 cup lentils, rinsed and sorted
3 cups water + 1 T vegetable bullion OR 3 cups vegetable stock
4 green bell peppers
2 red bell peppers
1 small carrot, shredded (about 3/4 cup. You could do this with just about anything, and add as much as you want. I think that zucchini would be an excellent addition. Eggplant might not go amiss, either.)
1 tsp oregano
1/4 tsp cumin
2 t onion powder

In a large pot, combine the rice, lentils, and cooking liquid. Bring to a boil, and cook uncovered approximately 20 minutes. When cooking time is up, kill the heat and cover the pot; let sit at least five minutes.

While the rice and lentils are cooking, prep the green and red peppers. Slice in half lengthwise, remove stems and seeds.

TIP:
When prepping peppers, I use a melon baller to scrape the ribs out. The slightly sharp edges cuts more cleanly than a spoon, requiring less force, and the small shape fits inside the peppers better than a knife.

Set the green pepper halves aside. Put the red peppers cut side down on a foil-lined pan and broil at 425 for 10-15 minutes, or until skin is partially blackened and flesh is tender. Remove from oven and cool on pan. Set oven to bake at 350. Once the peppers have cooled, peel the skin off. Puree with cumin, oregano and onion powder.

Once the rice and lentils have sat for a few minutes, use a wooden spoon to mash the lentils slightly, until the mixture holds together somewhat. Add shredded veggies and red pepper mixture and stir to incorporate. Spoon into prepped green peppers. If you're making ahead, this is where you cover them with foil and stash them in the fridge. If you're not, this is where you cover them with foil and bake 15-20 minutes, or until peppers are soft and yummy.

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