Mushroom and sage stuffed peppers

Back in February, I actually won something, which is highly unusual for me. I have always considered myself lucky in life, but not in contests of any shape or form. Vegan dessert chef Hannah Kaminsky, of Bittersweet blog, was having a giveaway, and the random number generator actually picked my name! I became the proud owner of Go Dairy Free, written by Alisa Fleming, who also runs the OneFrugalFoodie blog and the Go Dairy Free website. I consider her to be one of the penultimate sources and resources for all things dairy-free.

But I stray. What I really want to post about is this delicious recipe from her book. Simple, healthy ingredients that come together in a jiffy, and make a really beautiful presentation and even better meal.

Mushroom and sage stuffed peppers

1 1/2 cups brown rice

3/4 cups brown lentils

4 cups broth

3 tablespoons olive oil, divided

1/2 teaspoon garlic powder

1 teaspoon salt

freshly ground black pepper, to taste

1 teaspoon dried sage

1 – 2 cups packed baby spinach (optional) (I did not use)

8 ounces chopped mushrooms

6 medium to large bell peppers (any color), tops and seeds removed

diced garlic or jalapeno stuffed green olives

I made this on the stove top. Add the rice, lentils, broth, 1 tablespoon olive oil, garlic, salt and pepper, 1/2 cup water to a medium saucepan. Bring the rice to a boil, cover, and reduce heat to low. Allow the rice and lentils to simmer for about 40 minutes, or until all of the water is absorbed.

Preheat your oven to 350 degrees F. Combine rice and lentil mixture with the sage and mushrooms. Stuff the bell peppers with the rice mixture, place the peppers in a large baking dish, and drizzle each pepper with 1 teaspoon olive oil. Bake for 30 – 40 minutes or until the peppers become soft. To serve, top each pepper with 1 – 2 teaspoons diced green olives. Makes 6 servings.

About these ads