Rice-Stuffed Bell Peppers

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* Exported from MasterCook *

 

Rice-Stuffed Bell Peppers

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 219

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 large bell peppers -- preferably red

2 1/2 cups Vegetable Broth

(see separate recipe or store-bought)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup diced mushrooms

1/2 cup finely diced onion

1/2 cup finely diced celery

2 cups basmati rice

1/2 cup canned diced tomatoes

1 teaspoon cumin seed

1 cup green peas -- fresh or frozen

SERVES 8

 

These rice-stuffed peppers look beautiful cut in half and arranged on

a pool of black bean sauce.

 

Make " caps " for each pepper by slicing about 1/2 inch off the top of

each one. Set the caps aside. Carefully remove the seeds and white

ribs inside each pepper. Boil the peppers in a large pot of salted

water until tender, 5 to 7 minutes. Drain and plunge into ice water

to stop the cooking. When cool, drain again and pat dry.

 

Bring the broth to a simmer in a large saucepan. Add salt, pepper,

mushrooms, onion, and celery. Simmer until vegetables are tender,

about 5 minutes. Add rice, tomatoes, and cumin. Return to a simmer,

cover, reduce heat to lowest setting, and cook 18 minutes. Uncover

and put peas on top; do not stir in. Cover pot again, remove from

heat, and let stand 7 minutes to allow peas to cook through. Transfer

mixture to a large bowl and fluff with a fork.

 

Preheat oven to 425 degrees F. Divide the stuffing evenly among the

peppers; you should have about 1 cup stuffing for each pepper. Top

with lids. Arrange them in a 9 by 13-inch baking dish; if they don't

want to " stand, " lay them gently on their sides. Bake, uncovered, for

20 minutes, or until peppers are hot throughout. Serve with Black

Bean Sauce (see separate recipe).

 

TIP: The stuffing alone makes a delicious rice pilaf. On a busy

evening, serve the pilaf with a spinach salad and some canned black

bean soup.

 

Serving size: 1 stuffed pepper. Calories: 229 , Fat: 0.65 g,

Cholesterol: 0 mg, Carbohydrate: 50.2 g, Protein: 5.8 g, Sodium: 45.0

 

Jenn