Vegetarian Stuffed Peppers

Ingredients

• 6 medium red bell peppers 
• 1 teaspoon olive oil
• 45 g finely chopped shallots
• 60 g chopped fresh parsley
• 100 g slivered almonds, toasted
• 3 tablespoons dry sherry
• 1 1/2 teaspoons ancho chili powder
• 500 g cups hot cooked brown rice
• 1 cup tomato juice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 30 g grated fresh Parmesan cheese

Method

1. Preheat oven to 175°C.
2. Cut tops off bell peppers; discard seeds and membranes.
3. Cook peppers in boiling water 5 minutes; drain.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add shallots; sauté 3 minutes or until tender.
6. Add mushrooms; sauté 4 minutes or until tender.
7. Add parsley, almonds, sherry, and chili powder; sauté 3 minutes.
8. Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes.
9. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese.
10. Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 175°C for 15 minutes

This was delicious but a few found it too hot.  Perhaps best to go light on the chili powder.