Thursday, March 01, 2007

Stuffed Red Peppers

Usually I try to avoid vegan recipes because I associate veganism with the icky version of vegetarianism (i.e. lack of flavor, weird texture, and no cheese). However, I was referred to this website, The Post Punk Kitchen and was intrigued. It has a lot of palatable-sounding vegan recipes. I found this recipe for stuffed red peppers, which was highly rated and sounded good. Obviously I cheated and used real Parmesan cheese, but otherwise I stuck to the recipe. It was pretty good! We liked the use of greens and soy crumbles and pine nuts in the filling. I'm undecided as to whether I would make it again. I probably would because it was fairly quick to get together and had a yummy result.

Of note is that the recipe didn't include a baking time or degree. I baked it at 300 degrees for 45 minutes, which worked out well. You could probably up it to 350 for 35 minutes or so and have similar results. Who knows. Play around and let me know what happens.

Stuffed Red Peppers
1 non-stick sauce pan
1 non-stick baking dish- 9x13

Boca Crumbles - 2 pouches ( each box comes with 3)
4 medium red peppers- cut top off, remove seeds
2 bunches Swiss Chard - chopped, disgard hard stems
2 cloves garlic, minced
1/4 cup pine nuts, lightly toasted
1/2 cup vegan parmesan/romano "cheese" shreds
1/4 teaspoon crushed red pepper (optional)
1 tablespoon olive oil
1 jar marinara sauce

Heat 1 tablespoon of oil in a non-stick sauce pan at medium-high heat. Saute the garlic until soft, add crushed red pepper. Add chopped Swiss chard, saute until wilted. Add 2 packs of the Boca crumbles along with one cup of marinara sauce. Heat through, approx 5 mins and remove from stove. Toast pine nuts for 3 minutes @ 300 degrees. Add the lightly toasted pine nuts. Put 1/2 cup of the marinara sauce on the bottom a baking dish, divide the Swiss chard/Boca crumble mixture equally among the 4 red peppers, filling them completely. Top each stuffed pepper with 1/8th cup of the vegan "cheese", spoon additional marinara sauce over the peppers and bake until the peppers are soft. Any remaining sauce can be heated and served with the stuffed peppers if desired. May be served over pasta with a tossed green salad.

Yield: 4 servings

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