Stuffed Peppers

[Guest guest]

Dunno if you guys care or not, depends on what kind of vegetarians you all are,

but I posted a recipe that included worcestershire sauce a few weeks back (not

sure if it was here or elsewhere) and was told that it has anchovies in it (and

I verified this). I have been looking for a veggie model, but to no avail!

Jocelyn

 

* Exported from MasterCook *

 

Stuffed Peppers

 

Recipe By :J. Robert Hatherhill, Ph.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup rice

1 cup walnuts

1 medium onion -- chopped

8 cloves garlic -- minced

1/2 cup pasta sauce -- spiced

1 teaspoon basil

1 tablespoon Worcestershire sauce

3 green bell peppers -- cut lengthwise

1 15 oz can tomato sauce

 

Cook rice. Chop walnuts and onions, press garlic and add to pasta sauce while

simmering. Add Worcestershire sauce and fresh spices (if possible), to taste.

Finally, mix rice with sauce and fill peppers. Microwave on medium-high for 20

to 25 minutes.

 

Source:

" Eat to Beat Cancer "

Copyright:

" 1998 by J. Robert Hatherhill, Ph.D. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 353 Calories; 18g Fat (43.6% calories

from fat); 12g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

685mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 3 Fat;

0 Other Carbohydrates.

 

NOTES : serves 4 to 6

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

[Guest guest]

Oh yeah, I forgot, I put a dash of bread crumbs in there too! LOL. Sorry!

LOL. But I'm sure it would have turned out just fine with or without the

crumbs, hehe.

 

Grandma said it does sometimes work better to cook them a few minutes, but

she said she never really did. She said it will make them a bit more tender

though.

 

Thanks for the tips. I'll try the one about taking a bit off the bottom, and

I'll try your filling and sauce sometime. Thanks! =)

 

***Sara***

 

In a message dated 8/2/2006 3:58:34 P.M. Eastern Daylight Time,

genny_y2k writes:

 

I like to slightly par-boil the peppers first ..Just briefly and then

dip in very cold water. They keep their beautiful green color. I then

cut off the top and save it to put back on after stuffing.

My favorite filling is bread crumbs,chopped onion,minced garlic,

seasoned with basil and sage. I then bake the stuffed peppers in a

prepared spaghetti sauce.

If you cut a tiny slice off the bottom of the pepper it will sit up in

the baking dish without falling over.

 

 

 

 

Neurotically Yours,

***Sara***

 

_Vegetarianism For Youngsters 101_

(http://www.freewebs.com/vegetarianyoungsters101)

 

 

 

[Guest guest]

Thanks for the welcome and the helps you gave me this week.

 

I have only been vegetarian for 2 months but I already have a few " go to "

recipes I can share with you.

 

I hope you haven't seen all of these already.

 

Linda

 

 

*Stuffed Peppers with Mushrooms, Walnuts, and Greens*

 

*Serves 2*

 

*Ingredients:*

2 medium red bell peppers

2 cups shredded collard greens (or escarole or spinach)

8 ounces mushrooms

1 tablespoon olive oil

2 tablespoons garlic

1/2 teaspoon chili powder

2 teaspoon dried thyme

1/2 cup walnuts

1/2 cup soy/meat alternative crumbles

1/2 cup fresh-grated Parmesan cheese (Cheddar for Steve)

 

*Instructions:*

Preheat oven to 400°F. Cut about 1 1/2 inches off the top of each pepper.

Remove core, seeds, and ribs. In a 9-inch-square baking dish lined with

aluminum foil invert the peppers and roast while you prepare the stuffing.

They should be tender and slightly wrinkled. Remove the stems and thinly

slice the mushrooms. Thinly shred the escarole and rinse to remove any dirt.

Use a salad spinner or squeeze by hand to remove excess water. Toast the

walnuts until fragrant, about 5 minutes. Process in a food processor until

very finely ground and they start to cake. Set aside. In a skillet, heat oil

on medium high and add garlic. Add thyme, chili powder, mushrooms, and

soy/meat alternative crumbles. Saute for about 5-10 minutes just until the

mushrooms start to release liquid. Add the escarole just until wilted, then

remove from heat and mix in ground walnuts. Season to taste with salt and

ground black pepper.

 

Before stuffing peppers, sprinkle the inside with a couple pinches of salt

and some olive oil. Stuff the peppers with the walnut stuffing and top with

the grated cheese. Bake the peppers in the top of the oven for about 15

minutes or until the cheese melts. Enjoy.

 

*Nutritional Information:*

510 calories

8 g sugar

47 total fat (9 g sat, 38 g mono)

30 mg cholesterol

19 g carbohydrate

26 g protein

8 g fiber

540 mg sodium