I was useless this past weekend. Sore throat, feverish and blowing my nose every 20 minutes. Yep, ’tis the season. I spent most of it alternating between the bed and the couch, drinking tea, sucking on lozenges and streaming missed episodes of my current favourite TV show.
Okay, perhaps not completely useless. I still managed to cook these yummy Greek-style vegan stuffed peppers in between bouts of inertia. And you? What did you (or didn’t you) do this past weekend?
P.S. Mouth-watering Bulgarian stuffed peppers.
Greek-Style Vegan Stuffed Peppers
- 5-6 bell peppers (any colour)
- 2 large tomatoes, chopped
- 1 cup pine nuts or sunflower seeds (or half of each)
- 1/2 cup almonds
- 1 tbsp olive oil + a drizzle
- 1 onion, diced
- 2 green onions, chopped
- 3 garlic cloves, minced
- 3/4 cup raisins
- 1/2 cup long grain brown rice
- 1 tsp ground cinnamon
- 1 1/2 cups tomato juice
- 1 1/2 to 2 cups water for the rice + 1/4 cup
- 1 tsp salt
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped + more for serving
- Pepper, to taste
Meanwhile, heat a skillet over medium heat until warm. Add the pine nuts and / or sunflower seeds and toast, stirring often for 3-4 minutes until they are aromatic and a bit darker in colour. Set aside.
Add the rice, stir and cook for one minute. Add the pine nuts and / or sunflower seeds, chopped almonds, raisins, green onions, minced garlic and ground cinnamon. Stir and cook for another minute.
Add the chopped tomatoes, tomato juice, salt and 1 1/2 cups of water. Bring to a simmer. Reduce heat to medium-low, cover and cook for about 45 minutes, until the liquid has been absorbed and the rice is almost cooked through. Check the mixture after 30 minutes: You may need to add more water (up to 1/2 cup) to prevent sticking.
Note: Long-grain brown rice takes a long time to cook. Depending on the rice you use, time may vary. The rice does not need to be fully cooked – it will finish cooking in the oven.
Preheat oven to 375F. Prep the peppers by removing the stems and seeds and place them upright in a dutch oven. When rice mixture is ready, add freshly chopped mint and parsley and adjust seasoning, to taste. Stir to combine.