Creamy Open-Face Stuffed Peppers
I love stuffed peppers but I would get severely bummed when the breadcrumb topping, being at the top of the pepper, was eaten so quickly and early on in the meal! So I decided to change that! These little red babies are split lengthwise and stuffed so that every delicious bite is filled with creamy brown rice, vegetables AND toasty breadcrumbs. You’re welcome.
Makes: 2 stuffed peppers
Approximate prep time: 45 minutes
Ingredients
2 bell peppers (your choice of color)
½ cup carrots, diced
2 garlic cloves, minced
¼ cup frozen or fresh peas
½ cup onions, diced
½ cup tomatoes, diced
2-3 small mushrooms, diced
1 cup brown rice, cooked
5 tbsp canola oil
4 tbsp all-purpose flour
1 cup unsweetened non-dairy milk (i.e. soy milk or almond milk), hot
½ tsp onion powder
2 tbsp minced basil
2 tsp thyme
dash of nutmeg
salt and black pepper to taste
3/4 cup bread crumbs
1 tbsp olive oil
Procedure
1. Preheat the oven to 375 F.
2. Heat soy milk in a small pot. Set aside.
3. In a skillet over medium heat, add 1 Tbsp of canola oil and all of the vegetables. Sautee 5-7 minutes or until they begin to turn tender.
4. In another skillet, pour the remaining 4 Tbsp of oil and heat over medium-low heat.
5. Add the flour to the oil and stir so that it forms a paste. Allow it to turn a golden brown. This will take approximately 5 minutes (watch so that it does not burn).
6. Add the hot soy milk and whisk it until all lumps have disappeared and it is creamy.
7. Add all of the spices except the salt and pepper.
8. Combine the vegetables, rice and the cream sauce. Stir to combine.
9. If it is a little dry, add a bit more soy milk to make moist.
10. Salt and pepper to taste.
11. Slice the tops off of the bell peppers and cut in half lengthwise. Clean out all of the pith and the seeds.
12. Stuff the peppers with the creamy rice filling.
13. Pour 1-2 Tbsp of soymilk over each pepper.
14. Mix the breadcrumbs and the olive oil.
15. Top the peppers with breadcrumbs.
16. Place in a baking pan and cover tightly with aluminum foil. Cook for 30 minutes or until the peppers are tender. Uncover and bake for an additional 5 minutes or until the breadcrumbs are crispy and turn a nice golden brown.
Back to Dinner
© 2012 Alicia Armeli
Approximate prep time: 45 minutes
Ingredients
2 bell peppers (your choice of color)
½ cup carrots, diced
2 garlic cloves, minced
¼ cup frozen or fresh peas
½ cup onions, diced
½ cup tomatoes, diced
2-3 small mushrooms, diced
1 cup brown rice, cooked
5 tbsp canola oil
4 tbsp all-purpose flour
1 cup unsweetened non-dairy milk (i.e. soy milk or almond milk), hot
½ tsp onion powder
2 tbsp minced basil
2 tsp thyme
dash of nutmeg
salt and black pepper to taste
3/4 cup bread crumbs
1 tbsp olive oil
Procedure
1. Preheat the oven to 375 F.
2. Heat soy milk in a small pot. Set aside.
3. In a skillet over medium heat, add 1 Tbsp of canola oil and all of the vegetables. Sautee 5-7 minutes or until they begin to turn tender.
4. In another skillet, pour the remaining 4 Tbsp of oil and heat over medium-low heat.
5. Add the flour to the oil and stir so that it forms a paste. Allow it to turn a golden brown. This will take approximately 5 minutes (watch so that it does not burn).
6. Add the hot soy milk and whisk it until all lumps have disappeared and it is creamy.
7. Add all of the spices except the salt and pepper.
8. Combine the vegetables, rice and the cream sauce. Stir to combine.
9. If it is a little dry, add a bit more soy milk to make moist.
10. Salt and pepper to taste.
11. Slice the tops off of the bell peppers and cut in half lengthwise. Clean out all of the pith and the seeds.
12. Stuff the peppers with the creamy rice filling.
13. Pour 1-2 Tbsp of soymilk over each pepper.
14. Mix the breadcrumbs and the olive oil.
15. Top the peppers with breadcrumbs.
16. Place in a baking pan and cover tightly with aluminum foil. Cook for 30 minutes or until the peppers are tender. Uncover and bake for an additional 5 minutes or until the breadcrumbs are crispy and turn a nice golden brown.
Back to Dinner
© 2012 Alicia Armeli
