Cathy - Stuffed Peppers REVIEW

[Guest guest]

Made this tonight, it was super good! I don't have a steamer insert, so I

put the pepper halves under the broiler for a short time. I also added a

teensy amount of brown sugar to the tomato topping to mask any bitterness.

 

Megan

 

 

In a message dated 2/5/2010 3:01:25 P.M. Eastern Standard Time,

rkoloms writes:

 

 

 

 

My recipes are from all over; I rarely track where they come from:

 

STUFFED PEPPERS

(The original recipe called for brown rice, I substitute quinoa)

4 large red or green peppers

1 T olive oil

1 cup chopped onion

2 stalks celery, diced

1 t cumin

1 t chili powder

1 t basil

½ tsp oregano

2 cups cooked quinoa or brown rice

1 ½ cups cooked and drained red kidney beans (or one can; really, any bean

will do)

2 T tamari

Cayenne to taste

1 ½ cups canned tomatoes with their juice

1 small can tomato paste

Thinly sliced cheese (optional)

Wash the peppers and cut them in half length wise. Remove the seeds.

Place the peppers, cut side down, on a rack above boiling water. Cover the

pot and steam for about 10 min or until they are just beginning to get

soft. DO NOT STACK ON TOP OF ONE ANOTHER...they will not steam evenly. Heat

the olive oil in a large skillet. Add the onions, celery, cumin, chili

powder, basil and oregano. Saute until the onions are almost tender. Add

the cooked quinoa and beans. Mix well; then add the tamari and the

cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch baking dish.

Fill each pepper with the bean and quinoa mixture and place the peppers side

by side in the baking dish. Mix together the canned tomatoes and the

tomato paste. If the tomatoes are whole, chop them up or break them up with a

fork. Pour the tomato mixture over the stuffed peppers. Cover the

baking dish with foil and bake at 350´ for

30 minutes. Uncover the dish and top each pepper with a thin slice of

cheese if desired. Return the dish to the oven and bake an additional 5

minutes or until the cheese is melted

 

 

 

 

 

 

 

 

[Guest guest]

Thank you for posting this!!! I have been making stuffed peppers with fake

me@t this whole time! I'm really looking forward to trying this out

tomorrow.

-Wendy

 

On Wed, Feb 10, 2010 at 7:41 PM, <happiestgirl wrote:

 

>

>

> Made this tonight, it was super good! I don't have a steamer insert, so I

> put the pepper halves under the broiler for a short time. I also added a

> teensy amount of brown sugar to the tomato topping to mask any bitterness.

>

> Megan

>

>

> In a message dated 2/5/2010 3:01:25 P.M. Eastern Standard Time,

> rkoloms <rkoloms%40> writes:

>

> My recipes are from all over; I rarely track where they come from:

>

> STUFFED PEPPERS

> (The original recipe called for brown rice, I substitute quinoa)

> 4 large red or green peppers

> 1 T olive oil

> 1 cup chopped onion

> 2 stalks celery, diced

> 1 t cumin

> 1 t chili powder

> 1 t basil

> ½ tsp oregano

> 2 cups cooked quinoa or brown rice

> 1 ½ cups cooked and drained red kidney beans (or one can; really, any bean

> will do)

> 2 T tamari

> Cayenne to taste

> 1 ½ cups canned tomatoes with their juice

> 1 small can tomato paste

> Thinly sliced cheese (optional)

> Wash the peppers and cut them in half length wise. Remove the seeds.

> Place the peppers, cut side down, on a rack above boiling water. Cover the

> pot and steam for about 10 min or until they are just beginning to get

> soft. DO NOT STACK ON TOP OF ONE ANOTHER...they will not steam evenly. Heat

>

> the olive oil in a large skillet. Add the onions, celery, cumin, chili

> powder, basil and oregano. Saute until the onions are almost tender. Add

> the cooked quinoa and beans. Mix well; then add the tamari and the

> cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch baking dish.

>

> Fill each pepper with the bean and quinoa mixture and place the peppers

> side

> by side in the baking dish. Mix together the canned tomatoes and the

> tomato paste. If the tomatoes are whole, chop them up or break them up with

> a

> fork. Pour the tomato mixture over the stuffed peppers. Cover the

> baking dish with foil and bake at 350´ for

> 30 minutes. Uncover the dish and top each pepper with a thin slice of

> cheese if desired. Return the dish to the oven and bake an additional 5

> minutes or until the cheese is melted

>

>

[Guest guest]

I made them a few days ago and my husband who is a non vegetarian LOVED them! He

said he would rather have them made that way then with the real meat!! Slowly I

think I'm swaying him to the veggie side of life lol!

 

 

Hugs

Debbie

 

 

________________________________

Wendy Carr <wndycarr

 

Thu, February 11, 2010 1:48:41 AM

Re: [veg_grp] Cathy - Stuffed Peppers REVIEW

 

Thank you for posting this!!!

[Guest guest]

Good for you!

[Guest guest]

That is fantastic! It is one of my family's favorites.

 

 

 

 

________________________________

Debbie Gill <noodlesurus

 

Thu, February 11, 2010 7:29:31 AM

Re: [veg_grp] Cathy - Stuffed Peppers REVIEW

 

 

I made them a few days ago and my husband who is a non vegetarian LOVED them! He

said he would rather have them made that way then with the real meat!! Slowly I

think I'm swaying him to the veggie side of life lol!

 

Hugs

Debbie

 

____________ _________ _________ __

Wendy Carr <wndycarr (AT) gmail (DOT) com>

 

Thu, February 11, 2010 1:48:41 AM

Re: [veg_grp] Cathy - Stuffed Peppers REVIEW

 

Thank you for posting this!!!

 

 

 

 

 

 

 

[Guest guest]

I have all of the ingredients, minus the onions because I don't eat them, but I

could not find tamari in WalMart yesterday.  Can someone tell me what section to

find this in?  I looked in the small, small Asian section and in the hispanic

food sention.  Is it a powder or paste or what?  I do hope mine will turn out

even without this added.

 

Dena