It seems like everyone has been doing stuffed pepper posts lately. Does it help that I typed this up at the beginning of the month and just scheduled it for now? Is it possible to get sick of stuffed peppers? This is the last post in my unofficial series of Things I Wrote Ridiculously Ahead of Time Because It’s Summer and I Want to Go Outside.
I haven’t had stuffed peppers since I was a child. All I remember about them was the fact that I used to eat the stuffing, but not the pepper, in that peculiar logic children seem to have, and that the stuffing itself was ground beef & rice.
Since I have long since abandoned an omnivorous diet, and wasn’t in a veggie mince mood, I was faced with the challenge of coming up with something that was savory enough to do my memory justice. I was also intent on making this a make-now, eat-later meal. The recipe combines this broth recipe and the cooking temperature & averaged time from the stuffed tomatoes. I was very happy with how these turned out.
1 bag of boil-in-the-bag rice
The broth from the seitan recipe
1 box of babybellas
Spray olive oil
Cheddar cheese shreds (2 or 3 cups)
5 or more american cheese slices
Cake pan and aluminum foil. (You just need something tall enough to stand the peppers in, & the foil makes clean-up easy).
Cutting board & knife
2 large pots
1. Start the broth, then start the rice. Preheat oven to 400 F.
2. Process the mushrooms, then place in broth.
3. Is the rice ready? If so, strain & place in broth. Stir.
4. Strain the broth, mushroom, rice mixture. Place in mixing bowl & add cheese. Stir.
5. Remove the top portion of the pepper & insides.
6. Spray cake pan & peppers with olive oil.
7. Put mixture in peppers. Place peppers in cake pan. Place a slice of American cheese with a sprinkle of Romano & nutritional yeast on each cheese slice. Do not wrap peppers before placing in oven. Just let them stand up in the cake pan.
8. Place in oven at 400F for 15 minutes.
9. Remove from oven. Place on cooling rack, pan & all, and cover with cling wrap.
10. Go watch a movie for a couple of hours.
11. Remove cling wrap. Individually wrap each pepper in cling wrap & store in fridge in new container.
12. I microwaved these at 30 second intervals both wrapped and unwrapped, & ended up with an average microwave time of about a minute. I also think they heated up better unwrapped, which was a bit of a surprise. Decide for yourself which method you prefer, & check at intervals to determine your preferred cooking time.