As if you needed another reason to enter my giveaway of Veganomicon, I present my lunch this week.
Spicy Stuffed Bell Peppers (based on the Creole Stuffed Peppers)
- 2 large red bell peppers
- 1 tablespoon olive oil
- 1 jalapeno, cut in half and sliced finely (seeded if you don’t like the spicy)
- 1/2 cup finely diced carrots
- 4 garlic cloves, minced or pressed
- 1 dried bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1/2 15-oz can diced tomatoes
- 1 15-oz can white beans (I used great northern but would recommend navy or black-eyed peas — the original recipe calls for the latter)
Preheat the oven to 350° F. Spray an 8×8″ baking dish. Boil a large pot of water. Meanwhile, cut a slit down the side of each bell pepper from the stem to the bottom. Remove the seeds and membranes. I find it easiest to remove the stem, too, but you can leave it if you like the look. Dunk the bell peppers into the boiling water for five minutes, then drain them and put them in a bowl of cold water.
Heat the oil in a saute pan over medium to medium-high heat. Cook the jalapenos and carrots for 8 to 10 minutes, until they begin to brown. Add the garlic halfway through. Then add the bay leaves, herbs and spices, sauteing for one more minute. Add the tomatoes and beans (or peas), stir, and cover for about 10 minutes. If it’s still liquidy, cook for a few more minutes uncovered.
Remove the bay leaf and scoop everything else inside the bell peppers. Bake the peppers in the prepared baking dish for about 25 minutes. Serves 2.
This recipe is supposed to contain onion, but I confess that I was just too lazy to chop one up. That happens more than I should admit. I served the peppers alongside Mostly Clean Rice (based on the Messy Rice from V.con.)
- 1 1/2 teaspoons olive oil
- 1/8 to 1/4 cup shallot, finely diced
- 1 teaspoon coriander
- 2 cloves garlic
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1/2 cup long-grain brown rice
- 2 cups water
Heat oil in a medium sauce (or saute) pan over medium heat. Saute the onions for five minutes until they begin to brown. Add the coriander and garlic for two minutes, then add the tomato paste and stir until well distributed. Add salt, pepper, rice, and water. Stir, then cover and bring to a boil. Once it boils, lower the heat, cover, and cook until done, about 35 minutes. If the liquid boils off but the rice isn’t tender, add more 1/4 to 1/2 cup at a time. Cook until rice is the consistency you want. Serves 2.
The instructions of the original recipe state clearly to use crushed coriander seed and NOT dried coriander. However, I did it any way, and the flavor is excellent. Maybe it’s better that way, but I like mine just fine.
As always, my recipes tend to double the spices, so if you’re sensitive to heat, tone them down. If you crave a kick, try my version.
And now get your entries in for your chance to own a copy of Veganomicon!