Monday, October 8, 2012

Vegetarian Moroccan Stuffed Peppers


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stuffed peppers

I have wanted to make stuffed peppers for a long time. I didn't want any greasy sausage or ground beef; my stomach is not tolerating fat at all. I wanted something healthy and filling for my peppers. I just made this up with different grains I needed to get rid of in my pantry and some of my favorite spices.

I started off with 1 c of broth, kept an eye on the rice to make sure it was getting enough liquid. I ended up adding a little bit more, which eventually added up to 3/4 c more broth.

I made these in advance, around noon when my energy is at it's peak, then stuck them in the fridge til dinner time. It was really easy, which is really important for me. This whole week I have been incredibly sick, my symptoms have worsened, and I have to go back to the hospital for another colonoscopy. ugh.

Vegetarian Moroccan Stuffed Peppers
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Yield: 4 stuffed peppers

4 bell peppers
Grapeseed oil (or olive or canola)
1 shallot, diced
2-3 cloves garlic, minced
1 tsp curry
1 tsp cumin
1 tsp turmeric
¼ tsp cinnamon
Pinch cardamom
1 can garbanzo or cannellini beans, drained
1 ¾ vegetable broth (or chicken broth or water), divided
¼ c quinoa
¼ c couscous
½ c wild rice blend
2 Tbl golden raisins
¼ c pine nuts

350 F oven

Combine all spices in small bowl, set aside.

In skillet (I used a non-stick one), add a Tbl or two of grapeseed oil. Saute shallots, garlic, and spices for about 3 min. Add beans and stir to coat in spices.

Pour in 1 c broth, couscous, quinoa, and wild rice. Bring to boil, then reduce heat to simmer, covered, stirring occasionally, and adding more liquid if necessary.

Meanwhile, cut the tops off the peppers, pull out seeds and ribs. If needed, shave off bottoms to allow them to sit upright. Place in microwave safe dish, cover with cling wrap and microwave 3-5 minutes until soft. Using tongs, dump out any water in peppers and place upside-down on paper or dish towel along with tops. Set aside.

Once the rice is almost done (al dente), stir in raisins and pine nuts, then turn off heat and let sit on stove for a minimum of 5 minutes.

Place peppers in a glass 8x8 baking dish. Fill with Moroccan mixture, top with pepper top/stem. (I had left over filling, which was great for lunch the next day). Place in preheated 350F oven until heated through and beginning to brown, about 20 minutes.

Remove, allow to cool 5-10 min before serving.

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