Stuffed Green Peppers
Starting with a vegetable as the centerpiece of the meal, this recipe boasts the generous umami flavor of tomato paste paired with smoked paprika. If you are a tomato lover, use a 28 oz can of roasted diced tomatoes, but if tomatoes are not your favorite, a 14 oz can works just as well.
4 green bell peppers
1 cup red onion
1 cup celery, about three ribs
1 cup brown rice
1 Tbsp apple cider vinegar
1 Tbsp soy sauce
1 Tbsp tomato paste
1 tsp molasses
2 tsp smoked paprika
½ tsp garlic powder
½ tsp turmeric
¼ tsp cayenne (optional)
¼ cup vegetable broth
1 tsp salt
1 tsp vegetable oil
3 cloves garlic, minced
14 or 28 oz can roasted diced tomatoes (depending on taste)
Set one medium and one large pot of water each about two-thirds full on the stove to boil. Slice the tops off of the peppers and remove the seeds and ribs from inside. Rinse the peppers and set aside. Dice the tops of the peppers, along with the celery and onion.
When the medium pot comes to a boil, stir in the brown rice. Cook for 15 minutes.
While the rice cooks, make the sauce. Whisk together vinegar, soy sauce, tomato paste, molasses, smoked paprika, garlic powder, and turmeric. Then, whisk in the vegetable broth.
When the rice has cooked for 15 minutes, stir 1 tsp of salt. Cook for about 10 minutes more or until tender. Heat the oven to 350 degrees F.
While the rice continues to cook, add the peppers to the large pot of boiling water. After the water returns to a boil, cook the peppers for about five minutes or until a fork can pierce the skin with very little resistance. Remove the peppers from the boiling water very carefully and place them in a 2.5 quart casserole. Drain the rice.
Heat 1 tsp vegetable oil in a skillet. Sauté onion, pepper tops, and celery until the onions start to get translucent, about five minutes. Make a well in the center for garlic and stir in. Stir in canned tomatoes, rice, and sauce. Simmer for about 10 minutes. Add salt and black pepper to taste.
Stuff the peppers with the rice mixture in the casserole dish packing any extra rice mixture around the peppers. Bake covered for 20 minutes.