Vegetarian Stuffed Peppers

Recipe by: Safeway

These pretty red peppers are stuffed with a spiced-up filling of meaty mushrooms and hearty brown rice.

• Prep Time:
• Cook Time:
• Ready In:

• 15 Minutes
• 35 Minutes
• 50 Minutes

Servings: 6

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Ingredients

• 6 medium red bell peppers
• 1 teaspoon olive oil
• 3/4 cup finely chopped shallots
• 4 cups chopped mushrooms
• 1 cup chopped fresh parsley
• 1/4 cup slivered almonds, toasted
• 3 tablespoons dry sherry
• 1 1/2 teaspoons ancho chile powder
• 2 1/2 cups cooked brown rice
• 1 cup tomato juice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 6 tablespoons grated fresh Parmesan cheese

Directions

1. Preheat oven to 350 degrees F.
2. Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes or until tender. Add mushrooms, and saute 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; saute 3 minutes. Add rice, juice, black pepper, garlic powder, and salt; saute 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper; top each with 1 tablespoon cheese. Place peppers in a 13 x 9–inch baking dish; bake at 350 degrees F for 15 minutes.