This was part of dinner the other night, along with a Greek salad and a lettuce salad. Unfortunately, my kids took one look at it and thought “yuk” and didn’t even try it, but Tai Chi Man and I really enjoyed it. As I made it up, I can share the recipe with you.
6 peppers (2 red, 2 orange, 2 yellow), halved, stalks and seeds removed
1 cup brown rice
1 cup raw almonds
half a zucchini
a few button mushrooms
a few cloves of garlic
seasalt, pepper, 1 tsp dried oregano
optional – Soycheese/Veganrella
Cook the rice in 2 cups water until all is absorbed. While the rice is cooking, chop the onion, zucchini, garlic and mushrooms finely in a food processor and saute them in olive oil until softened. Add some seasalt, pepper and oregano. Grind the almonds in the food processor.
Mix together the cooked rice, sauteed veg and almonds. Use to stuff the pepper halves. Sprinkle with a little Veganrella or other cheese substitute.
Bake for 30 minutes at 350 degrees F.