Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers
Photo by Photography: Randy Mayor

Ingredients

  • ¼ cup slivered almonds, toasted
  • 6 medium red bell peppers
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • ¾ cup finely chopped shallots
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • + 7 more ingredients
    • 1 ½ teaspoons ancho chile powder
    • 4 cups chopped mushrooms
    • 1 cup chopped fresh parsley
    • 1 teaspoon olive oil
    • 3 tablespoons dry sherry
    • 1 cup tomato juice
    • 2 ½ cups hot cooked brown rice

Preheat oven to 350°. Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, alm...

View full recipe at My Recipes

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