Sweet and Spicy Stuffed Peppers

[Guest guest]

Sweet and Spicy Stuffed Peppers

 

Serves 6

 

6 red bell peppers

1 tablespoon olive oil

1 small yellow onion, chopped

2 cups cooked brown rice

1 16-ounce can dark red kidney beans, drained and rinsed

1 cup tomato salsa

1/4 cup peanut butter

2 tablespoons minced canned jalapeños

1 tablespoon minced fresh parsley

1 teaspoon light brown sugar

Salt and/or freshly ground black pepper

1/2 cup apple juice or water

 

1. Preheat the oven to 350 degrees. Slice of the tops of the peppers,

reserve and set aside. Remove the seeds and membranes and discard. Plunge

peppers into a pot of boiling water and cook until slightly softened, about

3 minutes. Remove from the water and drain, cut side down. Chop the pepper

tops and set aside.

 

2. Heat the oil in a large skillet over medium heat. Add the onion and

reserved chopped pepper tops and cook until softened, about 5 minutes.

 

3. In a large bowl, combine the onion mixture with the rice, beans,

salsa, peanut butter, jalapeños, parsley, sugar, and salt and pepper to

taste. Mix well.

 

4. Fill the pepper cavities evenly with the rice mixture, packing

tightly. Place upright in a baking dish. Add the apple juice to the baking

dish, cover tightly, and bake until the peppers are tender and the stuffing

is hot, about 40 minutes.

 

 

Source: " Passion for Peanut Butter, " by Robin Robertson, VegNews magazine,

Mar+Apr2007