Sunday, February 15, 2009

Smoky Stuffed Peppers

Even though this sounded oddly bland to me, I had some more smoked gouda that I wanted to use up so I figured we'd try this recipe. Surprisingly enough, this turned out to be quite delicious and everyone was a big fan of it. The smoky flavor from the gouda and the chipotle is delicious. It all cooks very nicely and is very yummy. We would make this again.

Note: I have no idea what poultry seasoning is but I figured it had sage in it so I used a Tuscan seasoning that had some sage and other stuff in it and it seemed to work just fine.


Smoky Stuffed Peppers
Vegetarian Times, 9/07

2 Tbsp olive oil
2 stalks celery, minced (1/2 cup)
1 medium onion, minced (1 cup)
2 Tbsp poultry seasoning
1 clove garlic, minced (1 tsp)
1 canned chipotle pepper in adobo sauce, drained and minced
2 cups cooked brown rice or wild rice medley
1/2 cup yellow raisins
1/2 cup low-sodium vegetable broth
5 oz smoked Gouda cheese, grated
3 red bell peppers, halved lengthwise

1. Preheat oven to 400.

2. Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic, and saute 7 minutes, or until soft. Season with salt and pepper.

3. Stir in chipotle pepper and saute 2 minutes. Add rice, raisins, and broth to pan, and cook 5 minutes more, or until consistency of stuffing, stirring constantly. Set aside.

4. Divide cheese among pepper halves, then top with rice mixture. Place peppers in 9x12 casserole dish. Add water until it comes 1/2 inch up sides of peppers. Bake 30 minutes, or until peppers are soft and filling is hot.

Yield: 6 servings

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