A great little meal in a pocket, so to speak:
You will need: sharp knife, cutting board, large glass or plastic bowl, skillets.
Ingredients: 5 green peppers, hollowed out; 1 can black beans; 1 large onion, diced and sauteed; 1 package of mushrooms, diced and sauteed; fresh rosemary, to taste; salt and pepper, to taste; 2 tbsp. balsamic vinegar; 1/2 lemon, juiced.
Notes: chop and saute the veggies; mix the other ingredients in a bowl, then add the veggies. Mix, stuff the peppers, and bake the peppers on a cookie sheet at 325 degrees for 35 to 45 minutes.
The Low-and-No-Refined Carbs Cookery Blog.
Showing posts with label stuffed peppers. Show all posts
Showing posts with label stuffed peppers. Show all posts
Saturday, September 17, 2011
Saturday, August 13, 2011
SCRUMPTIOUS Saturdays: Almost-Vegan Stuffed Jalapenos
If I had left out the butter from the hash--a variation on my breadless stuffing from a some weeks ago--it would be certifiably vegan. Nevertheless, this is certainly a vegetarian hash-stuff, that goes well inside peppers. I'm still working on how to reduce the heat of the jalapenos...be careful.
Equipment you will need: Several chopping boards, a large mixing bowl, a sharp knife for dicing vegetables and a narrow paring knife for hollowing out the peppers, a skillet, a wooden fork or spoon.
Ingredients you will need:
*Hash-Stuffing: 1 tart apple, diced; 1 small yellow onion, diced; 3 scallions, diced; 1 tbsp. fresh Rosemary; 2/3 cup diced tempeh; 1 quarter-cup oat-bran; 1 cup raw oats (steel-cut and/or flakes); 1/3 cup almond meal; 4 tbsp. melted butter; 1 1/2 cups diced, sauteed mushrooms, 1 tsp. cumin, 1 tsp. garlic powder (or two cloves pressed garlic); pepper to taste, 1 tbsp. chili powder.
*Peppers: 15 hollowed-out peppers (jalalpeno, green or Anaheim)
Notes: Try to find the biggest jalapeno peppers you can find; Anaheim chili peppers are bigger and will be easier to stuff. Green peppers are another option. Cut the tops off the peppers, and hollow out with a narrow, sharp knife, rinsing out the remaining seeds. Dice the mushrooms very fine, and saute them with butter in a skillet. Melt butter and mix in with remaining ingredients in a mixing bowl. Make sure all hash ingredients are finely chopped and diced. Stuff hash into peppers. Bake in oven at 325 degrees for 40 minutes.
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| Stuffed Jalapenos + 1 Anaheim Pepper |
Ingredients you will need:
*Hash-Stuffing: 1 tart apple, diced; 1 small yellow onion, diced; 3 scallions, diced; 1 tbsp. fresh Rosemary; 2/3 cup diced tempeh; 1 quarter-cup oat-bran; 1 cup raw oats (steel-cut and/or flakes); 1/3 cup almond meal; 4 tbsp. melted butter; 1 1/2 cups diced, sauteed mushrooms, 1 tsp. cumin, 1 tsp. garlic powder (or two cloves pressed garlic); pepper to taste, 1 tbsp. chili powder.
*Peppers: 15 hollowed-out peppers (jalalpeno, green or Anaheim)
Notes: Try to find the biggest jalapeno peppers you can find; Anaheim chili peppers are bigger and will be easier to stuff. Green peppers are another option. Cut the tops off the peppers, and hollow out with a narrow, sharp knife, rinsing out the remaining seeds. Dice the mushrooms very fine, and saute them with butter in a skillet. Melt butter and mix in with remaining ingredients in a mixing bowl. Make sure all hash ingredients are finely chopped and diced. Stuff hash into peppers. Bake in oven at 325 degrees for 40 minutes.
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