Sicilian Stuffed Peppers Vegan Recipe 455

Steps:

• 1. Preheat oven to 350 degrees. Combine quinoa and water in a small saucepan. Cover, bring to a boil, then simmer until all water has been absorbed, about 20 minutes. Set aside. 2. Cut bell peppers lengthwise, remove membranes and seeds, and place cut side down in a pan with about 1/2 inch of water. Steam until almost tender, about 8 - 10 minutes. Remove from pan and place cut side up onto a baking sheet. 3. Saute onion, garlic and spices in a splash of low-sodium vegetable broth until tender. Add mushrooms and cook until nearly tender. Add zucchini and cook a few minutes, until a little more tender. Add tomato paste, sauce and quinoa and stir until combined. 4. Spoon quinoa filling mixture into each bell pepper, dividing evenly among them. Bake in preheated oven for 10 - 15 minutes. Garnish with chopped fresh basil, and serve.

Steps:

• Preheat oven to 350 degrees. Wash peppers. Slice off tops with about 1/4" pepper flesh remaining on top. Pull out seeds. Rinse pepper interior with vinegar passing vinegar to consecutive peppers. Set asside in bowl. Prepare the stuffing. Add olive oil and garlic to cool pan. Sautee for 30 sec. and add bread crumbs. Toast breadcrumbs in pan stirring often as not to burn. Add pine nuts to warm through and toast slightly. Remove from heat and add remaining ingredients reserving about 1/2 of the vinegar. Adjust seasoning as necessary. Stuff peppers individuallyu and place in well oiled 8x8 pan. Place the top on each pepper as a cover. Season and pour remaining vinegar over peppers. Cover peppers with foil and bake for 45 minutes until peppers are steamed through. Remove cover and drizzle additional olive oil over peppers. Turn heat to 450 and bake for and additional 15 minutes until peppers are slightly caramalized. Cool and serve room temperature.

Steps:

• Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
• Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
• Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
• In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
• Stuff the peppers with meat mixture and replace cap on each.
• Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
• Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
• Spoon tomatoes, with thier juice, over it all.
• Season top with basil and remaining salt and pepper or to taste.
• Cover and place in 350 F oven for 45 minutes.
• Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
• Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
• Plate and serve with a crusty bread.