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Saturday, April 19, 2008

Meatless Stuffed Peppers


These vegetarian stuffed peppers were improvised from what I had in the fridge and couldn't be easier. The filling can be made well ahead. This will make 6 stuffed peppers with plenty left over to serve as a side dish.

You Will Need:

4-6 large red bell peppers
1 cup uncooked basmati rice
2 cups vegetable broth (cubes OK-adjust salt accordingly)
3 tablespoons olive oil
2 carrots, finely diced
4 stalks celery, finely diced
1 large sweet onion, finely chopped
3 garlic cloves, minced
2 tablesppons chopped rosemary
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
¼ cup black olives, chopped
Grated hard cheese


Cook the rice in the vegetable broth (bring broth to a boil, add rice, cover and simmer 15 minutes. Remove from heat, let stand five minutes. Fluff with fork).

In a large frying pan, heat the oil and add the vegetables and herbs. Cook over low heat about fifteen minutes or until soft. You don't need to overcook the filling as it will bake more in the oven with the peppers.

Slice the tops off peppers. Clean out seeds, and fill with rice mixture. Top with a bit of cheese if you like. Place in a roasting pan and fill ¼ the way up the side of peppers with water. Bake at 350 degrees for about 45 minutes, or until soft. If you have extra rice filling, heat it in a small pan and bake at the same time.

Serve hot with any extra rice mixture

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