new icn messageflickr-free-ic3d pan white
vegan peppers | by Mark Bonica
Back to photostream

vegan peppers

not sure the color is well captured, but this was my adventure at lunch today.


it was one of those, "What do you want for lunch?" "I don't know, what do you want?" "I don't know, what do we have?" "I don't know..." You know, those painful conversatoins when no one really wants to cook. Well we had 5 peppers in the crisper, so I decided I would try to make some stuffed peppers. One had already started to go - never a good idea to have 5 peppers on hand and no plan - so we were down to four - which was just about perfect. Of course we didn't have any burger, so I googled vegetarian recipes.


this was a bit of a variation on what I found - mostly because as usual, if you don't have a plan, you don't have all the ingredients.


nonetheless, stuffing:


2 carrots, diced

1/2 an onion that has been in the fridge a few days, diced

fry in olive oil until softened

oregano, basil, and garlic powder

add 1/4 c peas

1/4 c crushed walnuts

1/2 can fire roasted tomatoes

1 c brown rice

1 c vegetarian spaghetti sauce that's also been hanging around for a few days


gut the peppers, then nuke them on medium for about 4 minutes


put the rest of the can of tomatoes as well as some more sauce in the bottom of the pan with some more olive oil


place the gutted peppers in the pan, fill with stuffing


bake covered for 30 min at 375

uncover 10 min more


serve, wicked hot with some of the sauce from the pan added on top



1 fave
Taken on August 28, 2011