Vegetarian Stuffed Peppers With Goat Cheese | Reader's Digest

Vegetarian Stuffed Peppers With Goat Cheese

The bean mixture used to stuff these peppers has seasonings (cocoa, cinnamon, oregano, and raisins) that are reminiscent of a Latin American meat dish called picadillo.

from The Cheating Chef's Secret Cookbook

The bean mixture used to stuff these peppers has seasonings (cocoa, cinnamon, oregano, and raisins) that are reminiscent of a Latin American meat dish called picadillo.

Ingredients

  • 1 large red bell pepper, halved lengthwise and seeded
  • 1 large green bell pepper, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 can (19 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 2 teaspoons sesame seeds
  • 1½ teaspoons unsweetened cocoa powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1½ cups canned crushed tomatoes
  • ⅓ cup raisins
  • 3 ounces soft goat cheese, crumbled

    How to make it  

  • 1

    In a vegetable steamer, cook the pepper halves, cut-side down, for 10 minutes, or until crisp-tender.

  • 2

    Meanwhile, in a medium nonstick skillet, heat the oil over low heat. Add the onion and garlic, and cook for 5 minutes, or until the onion is golden brown. Measure out ¼ cup of the onion mixture and transfer it to a bowl. Add the beans and tomato paste to the bowl, and mash with a potato masher or a spoon.

  • 3

    To the onion mixture remaining in the skillet, add the sesame seeds, cocoa powder, oregano, cinnamon, and salt; cook for 1 minute. Stir in the crushed tomatoes and raisins; bring to a boil. Reduce to a simmer; cover and cook for 5 minutes to blend the flavors. Transfer to a food processor or blender and puree.

  • 4

    Return the puree to the skillet and stir in ⅓ cup of water. Add the steamed peppers, cut-side up. Spoon the bean mixture into the peppers; cover and cook for 5 minutes, or until the bean mixture is heated through. Spoon a little of the sauce over the beans and sprinkle with cheese; cover and cook for 2 minutes to melt the cheese.

  • 5

    To serve, spoon some of the sauce onto each plate, top with a pepper half and a little more sauce.

  • Your Comments