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 mg.

 

 

 

 

 

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