Thursday, June 21, 2012
Stuffed Bell Peppers
I used to make stuffed bell peppers before I started eating vegan, but was never that into them. I always thought they were kind of boring. These stuffed peppers are a whole different story! They are packed with flavor and are delicious.
Stuffed Bell Peppers
adapted from dirty kitchen secrets
6 small to medium bell peppers
1 onion, diced
4 garlic cloves, minced
3 tomatoes, diced with juice
1 cup brown rice, uncooked
2 cups vegetable broth
1 can (15oz) chickpeas
1 Tbsp paprika
1 tsp salt
1/4 C pine nuts
1/4 C dried cranberries
2 large handfuls spinach
pepper to taste
3 Tbsp olive oil
Heat 2 tablespoons of olive oil in a deep pot on high heat, and saute the onions for about 2 minutes. Add the garlic and cook another minute. Add the tomatoes (including juice), chickpeas, paprika, and salt and mix well.
Rinse the rice under water and then add to the pot. Pour in the vegetable broth and bring to boil. After boiling for 5 minutes, lower the heat, cover with a lid, and cook for about 30 minutes. (Your time may vary - you can look at the cooking instructions on your rice).
While this is cooking, heat 1 tbsp of olive oil in a small pan and toast the pine nuts for about 1 minute. Watch these carefully so they don't burn.
Once the rice is cooked, mix in the spinach, cranberries and toasted pine nuts. Add pepper to taste.
While your rice is cooking, you can prepare the bell peppers.
Cut off top of peppers and save the caps. Remove the seeds and insides.
Cover a baking pan with aluminum foil and make sure your peppers can stand up on the pan without tipping over. If needed you can cut a little slice off the bottom to even them (without making any holes).
Lightly rub olive oil on both the inside and outsides of the peppers, and then stuff with the rice mixture.
Add the pepper caps on top, and cover all with another piece of aluminum foil.
Bake at 350 for 25-30 minutes.
I have a new favorite way to make my stuffed peppers now! These are a little bit time consuming, but are totally worth it. You could also make a whole bunch and freeze some. I haven't tried this yet though, because they don't last long enough at our house.
Hope you enjoy!