Post by April B. on Feb 9, 2003 11:58:19 GMT -6
Stuffed Red Peppers with Rice, Escarole, and Fresh Basil
Ingredients:
* two red peppers, halved into boats and seeded with the insides removed
* olive oil
* 3/4 cup extra firm regular tofu, cut into chunks
* 1/4 cup mushrooms, finely chopped
* pinch each of dried marjoram, oregano, and cilantro
* 2 c cooked rice
* 2 c fresh chopped escarole (buy a small bunch and use the leaves)
* two tomatoes, or one really large one
* one clove of garlic
* fresh Basil, about two table spoons (maybe less)
Directions:
**All measurements are approximate. I don't measure anything and you shouldn't either**
If you have a rice cooker, start cooking the rice before you prepare the other ingredients, it will be ready by the time you need to add it. Otherwise, cook it while you're chopping the vegetables and keep it warm on the back of the stove.
Preheat oven to 325.
In a 2 qt. sauce pan or a large deep skillet, heat a bit of olive oil over medium heat. Add the tofu and mushrooms, thoroughly coat them with the oil, then add the marjoram, oregano, and cilantro. Cook until the tofu is browned, then add the escarole. The water that remains on the leaves after washing them will turn to steam. Cover and cook, stirring frequently, until the leaves are wilted and soft. Add the rice and mix thoroughly.
While you're cooking the above, boil some water in a small pot and add the tomato(s). Cook until the skin splits, then remove them with a slotted spoon and let them cool until you're done with the rice mixture. Remove the skins and put them in a blender with the fresh basil and chopped garlic. Blend until smooth. Add to the rice mixture and stir.
Place the pepper halves in a metal or glass baking dish (whatever they fit comfortably into) and fill them with the rice mixture. (Any leftover rice can be eaten the next day, it's great without the peppers too.) Cook for about 20 to 25 minutes or until the peppers are cooked but not mushy.
Serves: 4
Ingredients:
* two red peppers, halved into boats and seeded with the insides removed
* olive oil
* 3/4 cup extra firm regular tofu, cut into chunks
* 1/4 cup mushrooms, finely chopped
* pinch each of dried marjoram, oregano, and cilantro
* 2 c cooked rice
* 2 c fresh chopped escarole (buy a small bunch and use the leaves)
* two tomatoes, or one really large one
* one clove of garlic
* fresh Basil, about two table spoons (maybe less)
Directions:
**All measurements are approximate. I don't measure anything and you shouldn't either**
If you have a rice cooker, start cooking the rice before you prepare the other ingredients, it will be ready by the time you need to add it. Otherwise, cook it while you're chopping the vegetables and keep it warm on the back of the stove.
Preheat oven to 325.
In a 2 qt. sauce pan or a large deep skillet, heat a bit of olive oil over medium heat. Add the tofu and mushrooms, thoroughly coat them with the oil, then add the marjoram, oregano, and cilantro. Cook until the tofu is browned, then add the escarole. The water that remains on the leaves after washing them will turn to steam. Cover and cook, stirring frequently, until the leaves are wilted and soft. Add the rice and mix thoroughly.
While you're cooking the above, boil some water in a small pot and add the tomato(s). Cook until the skin splits, then remove them with a slotted spoon and let them cool until you're done with the rice mixture. Remove the skins and put them in a blender with the fresh basil and chopped garlic. Blend until smooth. Add to the rice mixture and stir.
Place the pepper halves in a metal or glass baking dish (whatever they fit comfortably into) and fill them with the rice mixture. (Any leftover rice can be eaten the next day, it's great without the peppers too.) Cook for about 20 to 25 minutes or until the peppers are cooked but not mushy.
Serves: 4