RECIPE: Vegetarian stuffed peppers

By Jolene Goodman
Posted 4/6/21
Spring is the time to get back into your yard and garden to prepare for the growing season ahead. My mother is the one I thank for nurturing my love for gardening. Her green thumb turned our yard into a patchwork of blooms, color and texture that we all admired and enjoyed. However, she was never interested in a vegetable garden. Although, we did grow strawberries and rhubarb, which explains the sweet tooth I battle today.
A produce garden has always intrigued me, growing and caring for plants that would produce food we can eat. How satisfying! However, it has only been in the last 10 or so years that I have been successful in cultivating plants that produce something my family will enjoy. I just planted butter lettuce and spinach and look forward to adding in larger plants like tomatoes, peppers and herbs in May. This month’s recipe caught my eye as I look forward to the peppers we pick in July.
Going back to my sweet tooth, I have two amazing rhubarb crisp recipes that I will share next time.
Jolene Goodman is the advertising director for Lake Panorama Times and resides with her husband Shane on Lake Panorama.
Vegetarian Stuffed Pepper
Prep time: 25 minutes
Cook time: about 1 hour
Servings: 4
Ingredients
4 red bell peppers
1/2 cup, plus 1 tablespoon, vegetable oil, divided
1 cup white onion (about 1 medium), 1/4-inch diced
4 cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup Real California Oaxaca cheese, shredded
cooked white rice, for serving
Directions
Preheat oven to 400 F.
Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.
Posted 4/6/21
Spring is the time to get back into your yard and garden to prepare for the growing season ahead. My mother is the one I thank for nurturing my love for gardening. Her green thumb turned our yard into a patchwork of blooms, color and texture that we all admired and enjoyed. However, she was never interested in a vegetable garden. Although, we did grow strawberries and rhubarb, which explains the sweet tooth I battle today.
A produce garden has always intrigued me, growing and caring for plants that would produce food we can eat. How satisfying! However, it has only been in the last 10 or so years that I have been successful in cultivating plants that produce something my family will enjoy. I just planted butter lettuce and spinach and look forward to adding in larger plants like tomatoes, peppers and herbs in May. This month’s recipe caught my eye as I look forward to the peppers we pick in July.
Going back to my sweet tooth, I have two amazing rhubarb crisp recipes that I will share next time.
Jolene Goodman is the advertising director for Lake Panorama Times and resides with her husband Shane on Lake Panorama.
Vegetarian Stuffed Pepper
Prep time: 25 minutes
Cook time: about 1 hour
Servings: 4
Ingredients
4 red bell peppers
1/2 cup, plus 1 tablespoon, vegetable oil, divided
1 cup white onion (about 1 medium), 1/4-inch diced
4 cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup Real California Oaxaca cheese, shredded
cooked white rice, for serving
Directions
Preheat oven to 400 F.
Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.