Stuffed Red Peppers


4 red bell peppers
2 tablespoons olive oil
1 medium-size onion, chopped
2 garlic cloves, minced
1/2 cup chopped mushrooms
2 sprigs fresh parsley, chopped
2 fresh basil leaves, chopped
2 sprigs fresh oregano, chopped
2 sprigs fresh thyme, chopped
1 tablespoon grated fresh ginger
2 cups chopped tomatoes (skins removed)
1-1/2 cups cooked brown rice
1/2 teaspoon ground cumin
1 teaspoon red wine vinegar
1 tablespoon tamari
1/2 cup golden raisins
1/3 cup grated cheddar cheese
salt and pepper to taste
Water or broth


Cut the stem end from the peppers and scoop out the seeds and membranes. Steam over boiling water until just soft, about 2 minutes. Preheat the oven to 375 degrees F.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, fresh herbs, and ginger. Saute until the onion is soft and the herbs are wilted, about 5 minutes. Reduce the heat to medium-low, add the tomatoes, and cook for 5 minutes. Stir in the rice, cumin, vinegar, tamari, raisins, and ¼ cup of the cheese. Add salt and pepper to taste. Stuff this mixture into the peppers. Sprinkle the tops of the peppers with the remaining ½ cup cheese. Place the peppers in an 8-inch square baking dish. Pour in ¼ inch water or broth. Cover the dish with foil. Bake for about 30 minutes or until the rice is heated through. Serve hot.


4 servings


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