I started making these stuffed bell peppers last night with the idea that I would pull out the contents of my refrigerator, which I would quickly transform into something pretty amazing before my internal starvation alarms started to sound. It’s funny how delusional I can be at times. They tasted great but took a good hour longer than my after work patience allowed for, which resulted in about three pre dinner snack courses and an unusually large packed lunch today.
Note to self to improve speed of execution: minimally have some cooked rice on hand.
The good news is they keep well and are probably one of those things that benefit from a bit of sitting around as they seemed to taste better today as a lunch than yesterday as dinner. This could have been a result of the snacking though. They tasted great last night too, I just felt that the flavor settled in a bit better as a next day meal. Not a bad thing if you’re a person who fancies making things ahead.
I was a bit worried I have to admit not using meat of any kind as stuffed peppers more often than not seem to at least include some variety of ground meat. This was the first time I was attempting to make a Tofu substitution and I’m not a huge fan of substituting tofu directly for animal products of any kind, especially not the cheese variety. I like tofu and cook with it often, but would never use it in place of meat or cheese and have never really understood that function it’s taken on.
If you’re a Vegan why would you even want a meat or cheese substitution?
Just sayin.’
Needless to say, we felt so good after eating these that it was totally appropriate to follow dinner with 2 very large and somewhat questionable chocolate peanut butter coconut things from the exceptionally junky bakery down the street so all things considered this meal was a win win.
Vegetarian Stuffed Peppers – serves 2 with left overs
4 whole bell peppers, cleaned tops cut off
1 medium sized onion, diced
2 cloves garlic, diced
2 sprigs fresh thyme, leaves only
about 10 crimini mushrooms, cleaned and diced
about 10 cherry tomatoes, halved
about half of a firm pack of tofu, crumbled
1-2 tablespoons red wine vinegar
2 1/2 cups cooked basmati rice
1 package of frozen spinach, thawed and water squeezed out
1/2 – 1 cup water, depending
1 cube vegetable bouillon
1 cup Parmesan cheese, freshly grated
3/4 cup panko bread crumbs
olive oil
Arrange the peppers cut side up in a baking dish and set aside.
Preheat the oven to 350 f
Heat a large pan over medium heat and fry the onions until translucent in a little olive oil. Add in the garlic and cook for about a minute more or until the garlic is fragrant. Add in the thyme and mushrooms and allow the mushrooms to brown completely, for this you may have to turn the heat up a bit so they don’t release their juices.
When the mushrooms have browned season with salt and pepper and add in the tomatoes and tofu. Allow the tofu to brown a bit and then deglaze the pan with the red wine vinegar. Add in the basmati rice and spinach along with the water and bouillon cube and allow the mixture to simmer for 5 minutes. You will have to play the amount of water you add by ear a bit, you don’t want a mixture that is too dry or too wet.
Add in 1/2 of the Parmesan cheese.
Adjust the seasoning to taste.
With a large spoon or by hand stuff each of the peppers with the rice mixture and top with some more grated cheese and some panko bread crumbs.
Bake for 45 minutes to an hour or until the tops are browned and the peppers are cooked to your liking.
Serve immediately.
