Tuesday, June 8, 2010

Creole Stuffed Peppers

A mighty fine veggie side from the Veganomicon. Make as spicy as you like!

Serves 2:

1 Large bell pepper
Olive oil
1/4 cup chopped onion
1 jalapeno, seeded and chopped
1/2 carrots, diced
2 cloves garlic, chopped
1 tsp oregano
1 tsp basil
1 tsp paprika
2-3 tomatoes, chopped
1 can black-eyed peas, drained

1. Cut the pepper in half lengthwise and gut. Boil for about 5 minutes, and rinse to cool.
2. Heat some oil in a skillet. Saute the onion, jalapeno, and carrots for about 10 minutes until brown. After 5 minutes, add the garlic.
3. Add the herbs/spices, tomatoes, and peas. Stir and cover, and cook for about 10 minutes.
4. Fill the pepper halves with the veggie mix. Bake in a greased casserole dish for about 25 minutes at 350 degrees and serve.

No comments:

Post a Comment