Stuff the Peppers, Not the Turkey!

While socializing with my mother's adorably domesticated friends at the pool last week, we brainstormed the variety of vegetables you can stuff. My favorites are stuffed peppers and stuffed zuccini, filled with anything from rice to polenta. Today, I bring you a spicy stuffy version of the delicious green bell pepper. These can be served alone (very filling!) or as an appetizer if you quarter the peppers and stuff them like a pepper boat. Enjoy!

Spanish Corn and Rice Stuffed Peppers

Serves 2

Prep Time 20 min

Cook Time 25 min

2 whole green bell peppers

1 cup brown rice, cooked

1 cup canned corn

1/2 medium white onion, diced

3 tbls tomato paste

1 cup breadcrumbs, store bought or homemade

2 tbls vegan margarine, melted

3 cloves garlic, pressed/ finely chopped

EVOO for sauteing and drizzling

salt and pepper

ground red pepper (cayenne)

2 tbls parsley, chopped

paprika

Preheat oven to 350 degrees. Place a sheet of aluminum foil on a cookie sheet. After washing your peppers, use a knife to cut around the stem and wiggle it out. Using a grapefruit spoon or serrated utensil to dig out the insides of the peppers, being careful not to puncture them through to the outside. Wash out any loose seeds and set aside on cookie sheet. Heat two turns of EVOO in a medium size pan. Cook the garlic and onion at medium low heat for about 5 minutes. While the onions are cooking, combine the rice, tomato paste, corn, parsley and breadcrumbs in a medium bowl. Add the onions and garlic and melted margarine. Season with cayenne and S&P, to taste. Stir until a thick mixture is formed. Slowly and gently stuff the peppers with the mixture until full and rounded on top of the peppers. Drizzle with EVOO and sprinkle with paprika. Bake for 20-25 minutes, until the peppers are browned and starting to soften. Serve with black beans, salsa and guacamole.

Ray's Tip of the Day

Feel free to change the seasonings and baking time to suit your taste! Personally I like a more crisp pepper with spicy stuffing.

Cooking for a Non-Vegan

Add a handful of mexican-style shredded cheese to the stuffing mix.

Cooking with Kids

This is a good recipe to have your little munchkins help you with. Have them help stuff the peppers and sprinkle the paprika. Also, use less cayenne and pepper in the mixture!