Vegetarian/Vegan stuffed peppers

[nam78_two]

These actually turned out surprisingly well, given that it was cobbled together recipe:

4 peppers
1 Tbsp Olive Oil
2 small (red) onions chopped
2 cloves of garlic minced
About 1/4 cup of julienned organic white asparagus (or organic baby carrots)
1 cup organic baby spinach
1/2 cup of pistachios
1 cup of cooked brown rice
1/2-1 cup of whole wheat bread crumbs
2-3 cups of tomato-soy cheese sauce(substitute cheese for vegetarian version) { For the sauce melt soy cheese/cheese to taste into tomato sauce-I make my own, but certain store brands are not too bad}

1/4 cup of chopped up jalapenos (this was an improvisation that actually worked very well I think-if you care for spicy stuff)
2 tsp. oregano
1 tsp. basil
1/4 tsp. cayenne pepper
1/2 tsp. honey



Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Steam the peppers for 3-4 minutes. Meanwhile, heat oil in wok or large skillet, add onion & garlic.
Saute for a minute. Add herbs,honey, asparagus (or baby carrots) and spinach. Continue to cook 3-5 minutes or until asparagus (carrots) are tender, stirring constantly.

Reduce heat & add the pistachios, rice and 1/2 a cup of tomato-soy cheese sauce. Heat through.

Stuff the mixture into the peppers. Spread the 1/2 a cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.



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This is actually fairly low-calorie and high in fibre and protein and really tasty. I think the jalapenos are what give it the extra kick.

I have to confess, I actually like fake/soy cheese :).

[CrispyQ]

1. Interesting recipe!

The challenge will be to not eat the pistachios!

How do you make your own tomato sauce? My kitchen is over flowing with tomatoes this year.

[nam78_two]

2. It is a recipe from a vegetarian cook book I have

It worked well and is relatively easy so I keep making it.

Ingredients:
10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1 bay leaf
2 stalks celery
2 tablespoons tomato paste
1/4 cup burgundy


Directions:

Original recipe makes 3 cups ( 6 servings).
1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender. Chop remaining two tomatoes and set aside.
2. In a large pot cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery.

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Pistachios are pretty much the only nuts I can keep around without devouring! I am too lazy to remove the shells ;).

[flamingyouth]

3. Wow - that sounds really good.

I've never thought of using asparagus before. Yum! :9