Friday, May 6, 2011

Vegan Red Stuffed Peppers

Summer produce will be around the corner and this is a really tasty version of an old standby; Stuffed Peppers.  Growing up my mom always made stuffed peppers. She made them with Green peppers, rice and ground beef.  My updated version uses red peppers, as they are sweeter and less apt to repeat on you, brown rice with it's added vitamins and fiber, and no meat or cheese.  My secret ingredient is Grape Leaves. They add a wonderful tangy flavor that makes one forget there is no meat or cheese.
I hope you enjoy.
Happy Mothers Day to all the women of our past, present, and future.

Stuffed Red Peppers


- 2 cups brown short grain rice, cook in 5 cups of water until mostly done
- 2 medium onion, diced
- 1 cup celery, diced
- 4 cups zucchini, 1 inch cubes
- 2 lbs red skinned potatoes, 1/2  inch cubes
- 8 cloves garlic, minced
- 1 lb plum tomatoes, diced
- 1 quart vegetable stock (VS)
- 1/2 bunch mint ,fresh, chopped
- 1/2 bunch dill, fresh , chopped
- 1/2 jar grape leaves, drained
- salt, as desired
- white pepper ground, as needed, about 1 T or to taste
- 10 whole red peppers, cut in half,remove seeds
- red pepper flakes, 1/4 tsp
- tomato diced,canned, undrained
- 1/2  bunch parsley, chopped
- 1/2 cup olive oil
- 1/4 cup vinegar, champagne or apple cider


Preheat oven to 350 degrees.

Cook Brown Rice. 2 cups of uncooked rice.

Cook celery for 4min in a stainless skillet with 2-4 T of Vegetable Stock (VS). Set aside.

Steam potatoes for 4 min.  Set aside.

Saute onion  for 4 mins in 2-4 T of VS. Set Aside.

Saute Garlic for 2 mins  in  2 T of VS.Set aside

Saute Zuchinni for 4 min.   4-6 T of VS. Set aside.

Combine the above in a large bowl.

Now add the Olive oil,mint,dill, parsley,salt, pepper, red pepper, diced plum tomatoes and vinegar.

Taste and adjust seasonings.

Line baking dish with the grape leaves and pour a layer of the canned diced tomatoes in the bottom.

Stuff peppers with filling.

Place stuffed  pepper halves in pan and cover each with a grape leaf.

Cover the baking dish with aluminum foil.

Bake for 1 hour.

Serve hot, warm or at room temperature.

 They can be frozen before or after they are baked.


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