Stuffed peppers were never really on my culinary radar until a few years ago when I had the pleasure of eating at a Turkish Café my wife’s family loved. Making them at home was actually much easier than anticipated; versatile, forgiving, and easy enough for a weeknight. This version happens to be vegan, though sneaking some Italian sausage or some grilled shrimp on the side wouldn’t be a bad idea!
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Wild Rice Stuffed Peppers
Prepare rice according to package directions.
As rice cooks, preheat oven to 400 degrees / grill to medium high heat. Cut tops off of peppers and remove seeds and ribs. Generously salt and roast in oven or top rack of the grill (cut side down) for 15-20 minutes or until soft.
As peppers roast and rice cooks, heat large saute pan over medium high heat. Saute mushrooms for 3-4 minutes, or until just brown. Add in crushed garlic and cook for another 1-2 minutes.
For the sauce, in a blender combine tofu, zest and juice of both lemons, and a heavy pinch of salt and pepper. Blend to combine.
As you wait for everything to finish, chop parsley and halve tomatoes. Once rice/peppers are cooked, in large bowl combine rice, spinach, mushrooms, chickpeas, and tomatoes. Stir to combine, then add mixture into cooked peppers, topping with the lemon sauce.