Stuffed Peppers

Preheat oven to 350◦.

This recipe could be vegan with the removal of the bacon. Substitute smoked tofu. Or use a cup of any leftover meat – turkey, chicken, pork.

   2 bell peppers cut in half from top to bottom
   1 teaspoon olive oil

Remove seeds and pith from peppers. Place face down on roasting pan. Brush tops with olive oil. Roast until soft, 12-15 minutes. Watch so the skin doesn’t begin to brown and the sides don’t begin to collapse. 

   3 strips bacon, cut into ¼ inch pieces.
Cook until not quite crisp in large frying pan. Drain on paper towels. Remove fat from pan, to use in next step.

   3 leeks, white part only

   2 large garlic cloves
   ½ cup celery, sliced into ¼ - ½ inch pieces
   ¼ pound mushrooms, cleaned and quartered
   2 teaspoons olive oil
Add oil to wiped-out bacon pan and heat to shimmering. Add leeks for two minutes. Add celery for two more minutes. Smash garlic cloves and add to pan along with mushrooms. Cook until vegetables are tender, but not mushy.

   ¼ cup fresh parsley, chopped
   3 fresh sage leaves, cut into ribbons
Add herbs to mixtures and cook for two more minutes. Combine all with bacon and continue to cook until all is warmed through. When peppers are pre-baked, and had a few minutes to become cool enough to handle, turn over and divide the mixture among the four pepper halves.

   4 tablespoons grated cheese

Sprinkle cheese over the four peppers. Bake for 35-40 minutes, or until bubbly. 

By Martha Haynes

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