This recipe is adapted from Moosewood Restaurant Cooking for Health. The original recipe called for kasha and cauliflower. I decided to use Trader Joe’s Harvest Grains Blend which is made from Israeli couscous, mini garbanzo beans, red quinoa and orzo. The Moosewood Cookbook has awesome vegetarian recipes. Everyone I’ve tried is delicious. This is also being posted in the Recipe section.
2 sweet red peppers
1/2 C onion
1 clove minced garlic
2 C chicken broth (divided)
1/2 TBSP olive oil
2 TBSP red wine
1 TBSP soy sauce
1 C sliced baby bella mushrooms
1 1/4 C Trader Joe’s Harvest Grains Blend
1 TSP minced fresh rosemary
1/4 TSP kosher salt
freshly ground black pepper
Preheat oven to 400 degrees. Cut top off red pepper and remove seeds. I used pepper halves. Lightly oil small baking sheet. Place red pepper cut side down onto baking sheet and bake for about 15 minutes to soften. Turn red pepper right-side-up so it stops cooking. Set aside.
In saucepan, heat 1 3/4 C chicken broth to boiling. Add 1 1/4 C Trader Joe’s Harvest Grains Blend. Return to boil, reduce heat, cover and simmer 10 minutes. This will make more than enough stuffing. You either half this to make stuffing for two peppers or eat the extra pilaf on the side or for lunch the next day!
In another saucepan, heat olive oil over medium high heat. Saute onion about 5 minutes or until tender. Add garlic and saute another 30 seconds or so. Stir in cooked Harvest Grains Blend, 1/4 C chicken broth, mushrooms, rosemary, wine, soy sauce, salt and pepper. Simmer until liquid is absorbed and mushrooms are buttery.
Mound pilaf into each red pepper. Place stuffed pepper onto baking sheet and cover with foil. Reduce oven heat to 350 and bake about 15-20 minutes. Serve immediately.