I’ve only made stuffed peppers once or maybe twice before, and it was early on in our marriage, and I honestly don’t remember much about them except that we weren’t really thrilled with them.
But, I thought I’d give it another whirl when I saw a recipe in my Betty Crocker cookbook for stuffed peppers. I was a little alarmed when I saw you were supposed to steam the peppers for x amount of minutes before baking them for an hour. Positive there would be absolutely nothing left of nutritive worth after that much cooking, I decided to eliminate the steaming part and only do the baking part.
The end result was a pepper that was still quite crunchy, which was nice from a nutrition standpoint but not so nice from an ease-of-eating standpoint. We had to pull out the vegan equivalent of steak knives – our nice, sharp paring knives – to cut up the pepper and eat it. Mr Pine Nut and I both agreed that it was okay, not out of this world, the filling was good, having to cut the pepper not so good.
I think peppers must have increased in size since 1978, too. I used 1 1/2 times the filling called for for the amount of peppers. (Granted, I did pick the biggest ones the store had, since they were charging per pepper, not per pound. *cough*)
This recipe was originally found on page 38 of the 1978 Betty Crocker cookbook.
6 large green peppers
1 lb ground “beef” (about 2 c of non-taco bulgur beef)
2 T chopped onion
1 tsp salt
1/8 tsp garlic powder
1 c cooked rice
1 15-oz can tomato sauce
3/4 c mozzarella-type vegan cheese such as Daiya, or drizzle with a nut cheese sauce, or omit entirely
Cut thin slice from stem end of each pepper; remove seeds and membranes; rinse.
Stir together ground “beef” and onion in a skillet with a little oil until onion is tender. Stir in salt, garlic powder, rice, and 1 cup of the tomato sauce.
Stuff each pepper with the above mixture. Stand peppers upright in an 8×8″ baking dish. Pour remaining sauce over peppers. Cover with tinfoil and bake at 350 for 45 minutes. Uncover and cook 15 minutes more. Sprinkle or drizzle with vegan cheese of choice and serve.