I always thought I hated stuffed peppers. And then last year my mom made me some and they were ah-mazing! And then I went to a wedding and had some there - also delicious! But they seemed like a lot of work, so I never thought about making them.
But for some reason today at about 10 a.m. I decided I really really needed to have some and that for dinner this was the way to go!
They were actually super easy to make - though the cooking process does take a while. My photos suck as my place is incredibly poorly lit and super messy (from the packing...that my husband is doing and that i really should be doing...). But soon that'll all change because we're moving!!!! T minus 2 days to the commencement of actual moving! (which thank god my awesome awesome husband will be taking care of...I hate moving. I just want to be finished it all and be sitting in my awesome new place).
My friend Shannon helped me figure out what to stuff the peppers with (thanks Shannanigans!!).
6 peppers (I used every kind but red because if there's one thing I hate, it's red peppers. bleh)
1 1/2c brown rice (I used long grain because for some reason the only available short grain was 2x the price at 5$ for a tiny package of rice! that's insane!! rice isn't supposed to be that expensive!! it's freakin' rice! but yes, short grain will do and would cook a lot faster)
3 3/4c water (to cook the rice in)
5-6 sizable mushrooms, diced
1 small yellow onion, diced
3 cloves garlic, diced
1 can chickpeas, well rinsed
2 5" sprigs of rosemary (you could probably add a bit more if you like that kind of thing)
2 tsp sea salt
topping (optional. but tastes really really good!!!)
earth balance non-hydrogenated vegan margarine/butter
vegan Parmesan cheese (I have an awesome mom who bought me the rice Parmesan cheese because she's awesome like that)
- cook rice.
- preheat oven to 350F
- mix rice in a large bowl with everything but the peppers.
- cut tops off peppers and empty of seeds and white stuff that sticks out on the sides and weird mutant parasite twin peppers growing inside.
- fill peppers with rice mix
- top each with 1/2-1 tbsp earth balance and with a hearty sprinkle of parmesan (about 1 tbsp)
- cook in oven for 45min-1hour (until pepper is soft and looking wrinkly)
- I then put in my broiler (one thing I'm going to miss when I move) for like 2 minutes to get a little char-ness to it. I felt it needed it, though it really didn't affect the taste at all; I just like broiling things...
and enjoy!!! yum yum SO GOOD!!! Makes me wish I hadn't filled up on really old roasted potatoes that were soggy because I nuked them to warm them up, ketchup (to mask the taste of gross old potato) and what's probably the worst salsa I've ever had; why did I eat so much gross food... Also makes me wish I hadn't been too lazy to do peppers 5 and 6 (yes, I now have two peppers and a boat load of stuffing left. why the heck didn't I just make them at the same time? I'm clearly not going to now as it took like an hour to cook! WHAT is wrong with me?!?! maybe I can freeze them...hmmm maybe that's what I was thinking? who knows, yucky soggy potatoes probably stopped my brain from working properly).