italian style (stuffed) peppers

[Guest guest]

this looks like the sort of thing we can make ahead or make extra. bake later.

 

 

 

* Exported from MasterCook *

 

Italian Style Peppers

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Cooked Vegetables Fruits Sent

 

Amount Measure Ingredient -- Preparation Method

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

4 large whole bell pepper (any color) -- blanched

FILLING:

1 1/4 cups sliced mushrooms

3/4 cup brown rice -- cooked

2 teaspoons chopped fresh parsley

1 teaspoon chopped fresh mixed herbs

(thyme, basil, chives and oregano)

1/3 cup fresh or frozen peas

1 cup coarsely chopped mixed nuts

salt and freshly ground pepper

2 tablespoons polyunsaturated margarine

2 tablespoons whole wheat flour

1 cup lowfat 1% milk

1/4 cup plain yogurt

2 ounces Mozzarella cheese -- sliced

 

To make the filling, cook the mushrooms gently in their own juices. Stir in the

rice, parsley, mixed herbs, peas and nuts. Season well. Melt the margarine in

another pan, add the flour and make a roux. Add the milk gradually, stirring

over a low heat until the sauce thickens. Allow to cook, then add the yogurt,

taking care that the sauce does not boil. Combine the rice mixture with the

sauce and fill the peppers. Top with the Mozzarella slices. Replace the pepper

lids.

 

Arrange the peppers in a greased ovenproof dish. Bake at 400F for about 40

minutes, until tender. Cover with greased paper for the first 20 minutes. Serve

with a coulis of Bechamel sauce and lace with tomato sauce (using a fork to

twirl sauces lightly, decoratively).

 

VARIATION:

Replace the rice with cooked bulgur wheat.

 

GARNISH:

chicory; red leaf lettuce; snipped fresh chives

 

BLANCH PEPPERS: slice off the base thinly to allow the water to penetrate

inside. Dip the pepper in boiling water for 1 to 2 minutes, remove and refresh

in cold water. Slice off the top of the " lid " and reserve. Core.

 

ROUX - Made from equal quantities of flour and melted margarine. The mixture is

stirred over gentle heat to cook. The darker the required sauce, the long the

roux is cooked.

 

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Spring "

Copyright:

" 1994 Avery 0895296152 "

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Per Serving (excluding unknown items): 513 Calories; 29g Fat (48.5% calories

from fat); 17g Protein; 52g Carbohydrate; 8g Dietary Fiber; 17mg Cholesterol;

176mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2

Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4422 4248 0 0 0 0 0 0

 

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