WLC: What's for dinner? Creole Stuffed Peppers.

Sunday, February 17, 2013

Last week I'd tagged a few Whole Life Challenge-compliant recipes from one of my favorite cookbooks, Veganomicon, and made sure to get all the ingredients.  The one I made tonight was REALLY good!!

Creole Stuffed Peppers
From Veganomicon 
Serves 8 as a side dish, or 4 as a main

4 large bell peppers
2 tbsp. olive oil
1 medium-size yellow onion, chopped
2 jalapenos, cut in half, seeded, and diced
1 cup carrots, finely diced
4 cloves garlic, chopped
2 dried bay leaves
1 tsp dried oregano
1 tsp dried basil
2 tsp paprika
3 sprigs fresh thyme
1 tsp salt
1 (15-oz) can diced tomatoes
2 (15-oz) cans black-eyed peas, drained and rinsed (about 4 cups)
1/4 cup chopped fresh parsley

Preheat the oven to 350 F and grease a 9x13" casserole dish with olive oil.  Bring a pot of water to a boil.

Cut the peppers in half lengthwise through the stem end.  Remove the seeds & membranes.  Submerge the peppers in boiling water and cover.  Let them boil for 5 minutes, then drain them immediately and rinse with cold water to cool them.

Heat the oil in a large skillet over medium-high heat.  Saute the onions, jalapenos, and carrots for about 10 minutes.  You want the veggies to brown, especially the carrots.  If it looks like they are steaming rather than browning, raise the heat.  Add the garlic about 5 minutes into the cooking process.

Add the bay leaves, other herbs and spices and salt; saute for 1 more minute.  Add the tomatoes and peas, stir and cover, and cook for 10 minutes.  If it seems too liquidy, remove the cover and cook long enough to reduce some of the liquid.  Mix in the parsley.

Remove the bay leaves and thyme sprigs.  Spoon a little less than 1/2 cup of the veggie mixture into each pepper half.  The filling will be hot, so be careful while you are handling it.  Place the pepper halves in the casserole dish and bake for about 25 minutes.


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