ABOUT THE RECIPE:
Festive Red Pepper Boats feature a rice, mushroom and caper stuffing.
Makes 4 servings
INGREDIENTS:
1 ¼ cups short- or long-grain brown rice, rinsed
2 ¾ cups filtered or spring water
1/2 vegan bouillon cube, crumbled
1 ½ cups marinara sauce, plus more as needed
8 ounces cremini mushrooms, diced
2 heaping tablespoons capers, drained and rinsed
1½ tablespoons wheat germ, plus more as needed (see note)
2 sweet red bell peppers, halved lengthwise and seeded
INSTRUCTIONS:
Put rice, water, and crumbled bouillon cube in a medium sauce pan. Cover and cook over medium-low heat for 50 minutes or until the water has been absorbed. Remove from heat and fluff the rice with a fork. (see note) Cover and let stand for 5 to 10 minutes.
Preheat the oven to 400 degrees F.
Spread 3/4 cup marinara sauce in an even layer in the bottom of a casserole dish that is large enough to hold four pepper halves. Put the cooked brown rice, mushrooms, capers, 3/4 cup marinara sauce, and wheat germ in a large bowl. Stir to combine. If the mixture seems dry, add more marinara, 1/4 cup at a time.
Fill each pepper half with one-quarter of the rice mixture. Put the peppers in the prepared casserole dish. Tent the peppers with foil and bake for 40 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the rice is slightly golden. Let the peppers rest for 10 minutes before serving.
Chef’s Note: Whole-grain bread crumbs, a gluten free variety of bread crumbs or oat bran may be used in place of the wheat germ.
Chef’s Note: Rice may be prepared up to 48 hours in advance and stored in the refrigerator until use.
Ingredients
Directions
ABOUT THE RECIPE:
Festive Red Pepper Boats feature a rice, mushroom and caper stuffing.
Makes 4 servings
INGREDIENTS:
1 ¼ cups short- or long-grain brown rice, rinsed
2 ¾ cups filtered or spring water
1/2 vegan bouillon cube, crumbled
1 ½ cups marinara sauce, plus more as needed
8 ounces cremini mushrooms, diced
2 heaping tablespoons capers, drained and rinsed
1½ tablespoons wheat germ, plus more as needed (see note)
2 sweet red bell peppers, halved lengthwise and seeded
INSTRUCTIONS:
Put rice, water, and crumbled bouillon cube in a medium sauce pan. Cover and cook over medium-low heat for 50 minutes or until the water has been absorbed. Remove from heat and fluff the rice with a fork. (see note) Cover and let stand for 5 to 10 minutes.
Preheat the oven to 400 degrees F.
Spread 3/4 cup marinara sauce in an even layer in the bottom of a casserole dish that is large enough to hold four pepper halves. Put the cooked brown rice, mushrooms, capers, 3/4 cup marinara sauce, and wheat germ in a large bowl. Stir to combine. If the mixture seems dry, add more marinara, 1/4 cup at a time.
Fill each pepper half with one-quarter of the rice mixture. Put the peppers in the prepared casserole dish. Tent the peppers with foil and bake for 40 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the rice is slightly golden. Let the peppers rest for 10 minutes before serving.
Chef’s Note: Whole-grain bread crumbs, a gluten free variety of bread crumbs or oat bran may be used in place of the wheat germ.
Chef’s Note: Rice may be prepared up to 48 hours in advance and stored in the refrigerator until use.
