Tuesday, December 9, 2008

Cutie Stuffed Peppers with Mashers

Have I ever posted this recipe? I don't think I have. It's ever so slightly (and lazily) modified from Veganomicon and it's quite tasty. The peppers look super cute done length-wise instead of standing up, I think. :) Zach told me last night that he thinks it might be his favorite thing I've made so far, so there's a lovely endorsement for ya, too. :)

The mashed potatoes are quite easy. You peel them, cut them up, boil them for about 20 minutes, drain them, mash them up with about a half stick of butter and some milk. I'll tell you how I time it with the peppers below.

Then here's for the peppers:

Cutie Stuffed Peppers
Serves 4-8 (or 2 with lovely leftovers!)

4 large bell peppers (any color, but red seem to be nicer sizes to fill, sometimes, although a mix of colors is attractive!)
2 tbs olive oil
1 medium yellow onion, chopped finely
2 jalepenos, cut in half, seeded (or not, if you want it super hot), and chopped
1 cup finely diced carrots
4 cloves garlic, chopped finely
5 tsp Italian herb mix (or some oregano, basil, thyme separately)
1 tsp salt
1 15 oz can diced tomatoes
2 15 oz cans black-eyed peas, drained and rinsed
1 cup uncooked brown rice (or 2 cups cooked)

Start preparing the rice, if uncooked.

Put a large pot of water on to boil. Get the potatoes ready for the pot, then set aside (if making). Preheat the oven to 350 and grease a 9x13 in baking dish with a little olive oil.

Cut the peppers in half lengthwise, trying to leave the stem intact on one side, because it's pretty! Remove the seeds and membranes, preparing a nice home for the filling to come. Submerge the peppers in the boiling water and cover. Let them boil for 5 minutes, then remove them with tongs and rinse immediately with cold water to cool them down.

Then use the same pot of hot water for your potatoes. (Put the potatoes in the pot, and boil for about 20 minutes. Drain, mash, add butter, milk, whatever you like.)

So after taking out the peppers, heat the olive oil in a large skillet. Saute the onions, jalepenos, and carrots for about 10 minutes. You want the veggies to brown, especially the carrots. Add the garlic about 5 minutes into the cooking process. Add the herbs and salt, then saute for 1 more minute. When the mix is nice and browned, add the tomatoes, black-eyed peas, and cooked rice. Stir and cover, and cook for 10 minutes.

Arrange the peppers in the dish, and fill them with the mixture. Bake for 25 minutes.

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