Esther-Channah (dragonbat2006) wrote in vegancooking,

Passover Stuffed Peppers

Passover is a challenging time for an Ashkenazic vegetarian. Especially now that I'm also trying to lose weight. I've been trying to come up with a stuffed pepper recipe that wasn't going to be terrible calorie-wise, would be filling, and wouldn't contain any legumes, grains, pasta, mustard, or sunflower seeds. (Matzo and by-products are allowed).

Well, my first experiment appears to have been successful!

1 bell pepper
3 Tbsp dry Passover couscous
1/4 small onion, chopped
1/2 small carrot, diced
1/2 tsp olive oil
1/4 large portobello mushroom
2 Tbsp pine nuts, toasted
3 oz low-sodium bouillon (any type)
Salt, pepper, dried parsley and paprika to taste
1/4 cup Gefen Spicy Marinara Pasta sauce

Cut the top off the pepper and remove seeds and membrane. Take the pepper top, remove the stem and chop the flesh.

Heat oil in frying pan on medium. Add dry couscous and toast, stirring until lightly browned, about 2-3 minutes. Add vegetables including pepper top. Add the broth a little at a time, to prevent the couscous and vegetables from scorching.

When vegetables are soft but not mushy, add 1.5 tbsp pine nuts and seasoning to taste.

Spoon mixture into pepper cavity, top with marinara and remaining 1/2 tbsp pine nuts. Pour water into pan until pepper is half-immersed in water.

Bake at 350 45-50 minutes.

Recipe may easily be multiplied.
Tags: holiday food-passover/jewish holidays, single vegan cooking(cooking for one)
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