1,000 Veg Recipes - Wildly Stuffed Peppers

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* Exported from MasterCook *

 

Wildly Stuffed Peppers

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large red or green bell peppers (or 4 small)

2 tablespoons vegetable oil

1 cup chopped onions

2 cloves garlic -- minced

1 1/2 cups chopped wild mushrooms (portobello,

shiitake, or porcini)

1 tablespoon all-purpose flour

3/4 cup water or broth

1 1/2 cups cooked wild rice

1 cup cooked small pasta (such as orzo or

ancini)

1/4 cup chopped fresh parsley

1/4 teaspoon dried thyme

1/4 teaspoon salt, or to taste

1/8 teaspoon pepper

2 cups marinara sauce

 

Stuffed with wild rice and wild mushrooms, these can be served with the marinara

sauce, or just plain. There is quite a lot of filling, enough to fill two

halved large peppers or four small peppers. You can use cultivated white

mushrooms instead of the wild ones, but the fillinng will be less wildly

flavorful. In that case, opt for the broth instead of the water.

 

Preheat the oven to 375F.

 

If using large bell peppers, cut them in half through the stem, discard seeds

and pith; or, if using small peppers, cut off the top with the stem, then remove

seeds and pith. Blanch in boiling water 4 minutes; drain.

 

In a medium skillet, heat the oil over medium-high heat. Add the onions and

garlic; cook, stirring, until softened, about 2 minutes. Add the mushrooms;

cook, stirring, until softened, about 3 minutes. Stir in the flour, then the

water (or broth); cook, stirring until thickened. Add the wild rice, pasta,

parsley, thyme, salt, and pepper. Spoon 1/4 of the mixture into each of the

prepared pepper shells.

 

Pour the sauce into a 9-inch square pan. Place the stuffed peppers over the

sauce. Bake 25 minutes or until filling is heated through.

 

Variation: Add 1/4 teaspoon crumbled dried rosemary when you add the other

herbs.

 

 

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Per Serving (excluding unknown items): 220 Calories; 10g Fat (39.0% calories

from fat); 5g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

521mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0