Sunday, August 5, 2018

RECIPE: Peppers Stuffed with Millet, Red Rice, and Mushrooms in Tomato Basil Cream Sauce

I developed this recipe because I wanted to make a vegetarian stuffed pepper that didn't use white rice.  Even though my husband is a big meat eater he says he likes these because the filling has a meaty texture.  In fact, he's eaten them 3 days in a row and asked me to pack the leftovers for his lunch (I made a double recipe).  In the photo below, he got to the pan before I could take a picture and removed the pepper in the center.

Bell Peppers Stuffed With Millet, Red Rice, Mushrooms and (opt) Beef
in Spicy Tomato Basil Cream Sauce

Serves 4 (2 per person)

2 T. ghee
2 c. thinly sliced green onion bulbs (white and light green only)
1 c. carrot pulp or finely grated carrots

1 c. millet, rinsed
4 c. water
2 t. himalayan pink salt
1 c. Bhutanese red rice, rinsed
3-4 cloves garlic, minced
2 c. chopped mushrooms (I used baby bella but you could use shiitake)
opt: 2 cups cooked ground beef
4 T. basil chiffonade, divided
8 bell peppers, any color
1 20oz jar tomato sauce  (I use this one by Yellow Barn)
1/4 c. whipping cream
1/4 t. cayenne, or to taste
8 pieces of melting cheese 1.5" x 1.5"

Melt ghee in large saute pan on medium heat and saute onions and carrots until lightly browned.

Add millet and stir for a minute or two, then add water and salt.  Reduce heat, cover, and simmer for 20 minutes.

Add red rice, garlic, and mushrooms; cover and simmer until rice is cooked, 20-25 minutes.

Stir in ground beef and 2 T. basil chiffonade.  Adjust seasoning.  You can keep this in the fridge for several days.  It makes more than you will need to stuff the peppers, especially if you add the beef.

Preheat oven to 400.

While filling is cooking, cut the tops off the peppers, remove the core and seeds, and then slice a little off the bottom so they'll sit upright.  If you cut through (i.e. make a hole) put the bit you cut off inside the pepper to cover the hole.

You can either keep the tops intact and use them to cover the peppers (this makes a nice presentation but prevents the tops from browning), or you can remove the part around the stem, chop it and add it to the filling.

Combine the tomato sauce, cream, 2 T. basil chiffonade, cayenne and season to taste with salt.  Pour half into the bottom of a pan big enough to hold all the peppers snugly.  Put the peppers into the pan.

Spoon the filling into the peppers, top with a generous tablespoon of sauce and 1 slice of cheese.  Cover with the pepper tops if you're using them.  If you have sauce leftover, pour it into the pan around the peppers.

Bake for 20 minutes.  Cover with lid or foil and bake an additional 30 minutes.

If you don't cover them, they will take longer to cook.  If I'm making a big batch I use a baking pan and wrap it tightly in foil with a piece of MarthaWrap underneath to prevent the foil from touching the peppers.

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