Stuffed Peppers

Growing up, my mom used to make stuffed peppers all the time. And I loved it! Of course, she used meat and rice in her recipe. 

I recreated it vegan-style and it turned out so flavorful! No meat is necessary to create an amazing stuffed peppers dish. 

I also used some of the stuffing this time to make baked stuffed portobello mushroom.

The quantity of the filling for this recipe will be for about 6 peppers.

This time, I used 3 peppers- cooked with the tomato sauce, and 2 baked portobello mushrooms!

Since you bake the mushrooms without a sauce in a complete different method, it brings also different flavors to this dish. Both are super good! 

 

Ingredients:

6 colorful bell peppers

Filling:

1 teaspoon olive oil

4 cup celery stalks, chopped 

4 green onions - chopped

1/2 teaspoon turmeric

1/2 teaspoon sweet paprika

1/2 teaspoon onion powder

1/2 cup pearl barley or brown rice

1/4 cup quinoa

1 1/2 cups boiling water

1 tablespoon fresh cilantro or parsley, chopped

salt

pepper

Sauce:

1 1/2 cup boiling water

1 tablespoon tomato paste

1 teaspoon no chicken base

1 teaspoon sweet paprika

1 teaspoon agave

Salt

Pepper

 

 

Directions:

For the filling:

In a sauce pan on medium heat add olive oil, celery, green onions, salt and pepper. Saute for a couple of minutes.

Add the spices: turmeric, paprika and onion powder, Saute for a couple more minutes, then add the pearl barley, quinoa, boiling water. Lower the heat and let simmer until all the water have evaporated. Add parsley or cilantro, mix and Set aside.

For the sauce:

Add all the ingredients in a sauce pan and bring to a boil.

For the peppers:

Cut the top part of the peppers and keep it to cover the peppers after you fill them. (You can remove the green core)

Scoop out the seeds.

Place the peppers in a wide pan, try to fit the peppers tightly.

Fill the peppers with the filling mixture and cover them with the top part of the pepper.

Pour the sauce over the peppers and let simmer for an hour, or until the peppers are soft.

Every 10-15 minutes, take a spoon and pour some sauce on the peppers, to keep them moist and flavorful.

Be creative and you can always use the filling in any other veggie you like. This specific filling is super light because it has a large content of the celery, and less amount of carbs. 

Estee RavivEntrees