VM&P: stuffed peppers on sliced potatoes

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* Exported from MasterCook *

 

Stuffed Peppers on Sliced Potatoes

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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

4 large red bell peppers

2 tablespoons olive oil

1 small yellow onion -- minced

1 garlic clove -- minced

14 1/2 ounces canned diced tomatoes -- drained

1 tablespoon firmly packed light brown sugar

2 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh basil leaves

or 1/2 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups cooked brown lentils -- drained

(dry lentils double when cooked)

1 1/2 cups cooked long-grain rice -- (white or brown)

2 medium all-purpose potatoes

 

1. Cut tops off bell peppers; remove seeds and membranes. Place the peppers in a

pot of boiling water, reduce the heat to medium, and simmer just long enough to

soften slightly, 3 to 4 minutes. Drain and set aside.

 

2. Preheat the oven to 375 degrees F Heat 1 tablespoon of the oil in a large

skillet over medium heat. Add the onion, cover, and cook, stirring a few times,

until softened, about 5 minutes. Add the garlic, tomatoes, brown sugar, parsley,

basil, salt, and pepper and simmer over low heat for JO minutes to blend the

flavors. Remove from the heat.

 

3. In a large bowl, combine the lentils, rice, and half of the tomato mixture.

Stir to combine and set aside.

 

4. Cut the potatoes into 1/4-inch-thick slices and arrange in the bottom of a

lightly oiled baking dish just large enough to hold the peppers. Stuff the

peppers with the filling and place on the potato slices. Pour the remaining

tomato mixture over all and cover tightly with a sheet of aluminum foil.

 

5. Bake until the peppers and potatoes are tender, about 30 minutes. Serve hot.

 

Description:

" Page 193 "

Source:

" Vegetarian Meat and Potatoes Cookbook 2002 "

S(Archived by:):

" Veg-Recipes 2002 "

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Per Serving (excluding unknown items): 241 Calories; 5g Fat (18.6% calories from

fat); 8g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 287mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

NOTES : " The first time I had stuffed peppers made this way was back in the late

1960s, when my then newly married sister prepared them for dinner one evening.

The flavor combination has stuck with me since then, especially the way the

potato slices soak up the flavor of the peppers and tomatoes. As an alternative

to the lentils, substitute another cooked bean variety, or use chopped

vegetarian burgers or TVP. " --Robin

 

Nutr. Assoc. : 0 0 0 0 2470 0 3394 3332 0 0 0 2824 0 0 0