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Stuffed Peppers Two Ways

Posted Oct 17 2010 8:40am

A while ago I did a traditional Mexican-style stuffed peppers. The recipe is really the same for this type of cooking, rice + ground (soy) beef + sofritto + tomato sauce. If you have some soy/regular cheese to top them off with, then all the better. I found out the trick to getting the pepper to be well cooked and not still raw when the inside is done roasting is to boil them for about 3-4 minutes (thank you Simply Recipes). Then make your stuffing, the one I used was a packet of brown rice/quinoa mix, some soy crumbles, onion, garlic, bits of green pepper (from the cut top portion), and a little bit of tomato sauce. Edit the recipe to your own desire, then top each pepper with a little tomato sauce and cheese and bake for 30 minutes at 350 degrees F.

Kim's serving of stuffed peppers

For a change, I decided to make an indian stuffed pepper with yellow peppers and chickpeas. Served with some coconut cashew rice, this was a pretty quick recipe, good for a weeknight.

Indian Stuffed Peppers

serves 2

  • 2 yellow bell peppers
  • 1 c cooked chickpeas
  • 2 c broccoli florets
  • 1/4 c light coconut milk
  • 1/4 c onion, diced
  • 1 clove garlic, minced
  • 1 handful of spinach (about 1 cup, lightly packed)
  • curry powder, paprika, cumin, to taste
  • red pepper flakes, cinnamon, dash of each
  • salt and pepper, to taste
  • 1 tbsp olive oil or other vegetable oil

First, cut tops off of bell peppers and for ease, cut them in half. this makes the stuffing part pretty easy since you’re just spooning the soon-to-be-made- chickpea mix on top instead of stuffing the peppers. If you want to impress with the presenation, then leave the peppers with only the tops cut off.

Bring a pot of salted water to a boil, then boil the peppers in for 3-4 minutes, until they turn a really bright yellow color. Carefully with some tongs, remove the peppers and set them skin side down onto a lightly sprayed baking sheet to cool. Pour the water out of the pot and put a little canola/vegetable oil in, just enough to cook the onions and garlic. When the pot if hot, add the onions, saute one minute. Then add the garlic, spices, and chickpeas. Cook this for 2 minutes. Then add the broccoli florets and saute to cover them with the spices. Once well coated, add the coconut milk and simmer on low-medium heat until the broccoli is cooked through. Then add the spinach in, mix until the leaves wilt.

Now, pepper stuffing time! Hopefully the chickpea mix isn’t too hot, if it is, let it rest (which may thicken the mixture, yum) then stuff the peppers with the mix. Top each pepper with a little coconut flakes, cashew pieces, or paprika (or all three), then bake for 20 minutes in a 375 degree F oven.

While this is baking, you can get started on the coconut cashew rice:

Coconut Cashew Rice

serves 2

  • 1 c uncooked basmati rice
  • 1/4 c light coconut milk
  • 1/4 c shredded flaked coconut
  • 1/3 c cashews (I prefer to lightly toast them myself, but roasted ones are fine too)
  • curry powder, garlic powder, salt, pepper, to taste

Cook the rice according to directions, subbing 1/4 of the cooking water with the coconut milk. Then mix the cooked rice with the coconut, cashews, and spices. Let this sit for about 10 minutes, so the flavors can incorporate. If using raw cashews, you may want to keep the pot on low and allow the cashews to toast up a little bit. Serve with the stuffed peppers

This was Eric’s plate. I topped his with a little mozarella cheese and garnished both our plates with a bright broccoli floret. This brought a little more color to the very yellow tinged plate.

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