Tangy Stuffed Peppers with Brown Rice, Ginger, Apple, to Freeze

Sep 23, 2011
Evelyn Gaspar

Tangy Meatless Stuffed peppers Freeze Well - Evelyn Gaspar

A fruited pilaf filling perfectly complements peppers (maybe from your garden) in this vegan recipe. Serve it to a crowd, or freeze for quick meals later.

Making stuffed peppers is a bit of a project. This vegan recipe features a tangy, fruited pilaf filling that perfectly complements the peppers. It makes enough for several meals and freezes well. So it's a great way to make the most of garden peppers and the time spent on it will be paid back in time saved on other days. This is also a stand-out main dish for a buffet, potluck or picnic.

Getting Ready

Select the Peppers

Use any green bell peppers that have a fairly flat bottom (so they'll stand up) and are wide enough so the stuffing can be spooned in. If you're using garden peppers that are a mix of sizes and shapes, that's not a problem. If some are bent or lopsided, that's also fine--parboiling makes them pliable. If some are wobbly, others in the baking dish will support them.

Cook the Brown Rice

Cooked rice is combined with other ingredients to make the pilaf stuffing, so plan to cook the rice ahead of time. It takes about 45 minutes. Bring 2 1/2 cups (625 ml) of water to a boil. Stir in 1 cup (250 ml) of brown rice. Reduce heat and simmer, covered, until all the water is absorbed. For this recipe, don't add salt to the rice.

Tangy Stuffed Peppers with Fruited Pilaf Filling

15 servings

Ingredients

15 medium-large (or 30 small) green bell peppers
1 tablespoon (20 ml) olive oil
1 clove garlic, minced
1-inch (3 cm) piece fresh ginger, peeled and minced
1 medium onion, diced
1/4 cup (60 ml) chopped nuts
1/4 cup (60 ml) dry thin spaghetti broken into small pieces
3 cups (750 ml) cooked brown rice
1 cup (250 ml) vegetable broth
1 tart cooking apple, cored and chopped
1/2 cup (125 ml) ketchup
1/4 tsp (7 ml) allspice

Procedure

Prepare the Peppers:

Fill a large, wide pot half full of water and heat to a simmer.
Slice off the top of each pepper, so as to make the widest possible opening. Remove and discard the core and seeds from the peppers, but save the tops and set aside.
Place the peppers in the simmering water, turning as necessary, and parboil until they lose their bright green color.
When they are pliable, but before they start to fall apart, lift them out carefully and transfer to a baking dish or casserole. A good way to do this is with a ladle and a slotted spoon. Arrange peppers in the dish so they are upright and will support the other peppers without squeezing them. This recipe will fill three casseroles.

Prepare the Pilaf Filling:

Place the oil in a large skillet over medium-high heat. Add minced ginger and garlic. Saute for a few minutes until fragrant.
Add onion, nuts and broken spaghetti. Stir for another 2 minutes. Then add 1 cup (250 ml) of the cooked rice. Continue to stir and turn gently until the rice is slightly browned.
Add the remaining rice and the broth. Cover and cook 5-to-10 minutes, just until the broth is absorbed.
Meanwhile, remove and discard the stems from the tops that were sliced from the peppers. Chop the remainder of the tops.
Add chopped peppers to the cooked pilaf along with the apple, ketchup and allspice. Mix well. Cook 3 minutes more.

Fill and Bake the Stuffed Peppers:

Spoon pilaf filling into each pepper, filling it to the top. If there is extra filling, place it in the baking dish around the peppers. If there is not enough, carefully cut the largest peppers so they are not quite so tall. (The whole project may be done a day ahead. Store the stuffed peppers in the baking dishes in the refrigerator and bake the next day if you wish.)
Bake in a microwave or conventional oven. Microwave: Bake the casseroles, uncovered, one at a time, on High, for 10 minutes each. Conventional oven: cover and bake at 375 degrees F. (120 C.) for about 35 minutes.

Freezer Storage

To prepare for freezing, arrange peppers in containers where they can stand upright. A 1-pint (500 ml) container holds enough for two or three servings. Seal, label, date and freeze. They will keep in good condition for 8 months.

It's not necessary to thaw frozen peppers before heating.

Microwave method: Remove top from microwavable freezer container. Set the lid at an angle over the container so steam can escape. Place in center of microwave and heat for 4 minutes at 65% power. Remove cover and heat 1 1/2 minutes on high. Test to see if they are heated through by inserting the blade of knife into the center of stuffing. Leave it there for a second, then touch it briefly against your hand. If it's hot, it's ready. If not, microwave another minute and test again.

Stove-top method: To transfer the frozen peppers to a pot, first invert onto a plate. Select the smallest pot in which the block of frozen peppers can stand. Invert again from the plate to the pot. Add enough water to come halfway up the sides of the peppers, pouring it in at the edge of the pot, not over the tops of the stuffed peppers. Heat on low 2-to-5 minutes until heated through. Insert a knife, as in the microwave method, to test.