As usual, I made a big breakfast buffet for my family and parents and then made some dishes to bring to the family potluck for dinner. I decided to bring stuffed peppers for dinner, and they were super tasty. I've got the recipe below, but first we have to cover some highlights.
You'll see in one of the pics below what my buffet looked like. I made:
Scrambled Tofu with broccoli, mushrooms and spinach
Sausage and Cheese muffins (recipe on a future post)
My mom's fruit plate
Chocolate chip cookies
Lemon Sugar Loaf (recipe on a future post)
Coconut Caramel Happy Birthday, Jesus, Cake
Savory Stuffed Peppers
Pumpkin Bread with Chocolate Glaze (recipe on a future post)
Just a note on the peppers:
I made enough for 22 people, so you can definitely halve the recipe or more for your needs. Or, you can make the whole batch, and freeze what you won't eat in the next few days. I also cut my peppers in half, but you can use fewer peppers and keep them whole. With all the food at the potluck, I thought having a whole pepper would be too much for some people. I also used white rice to appeal to more people, but brown could be used, of course.
R.I.P. - Here lies the blank spot where there was a great photo of the kids, but GR was embarrassed and pleaded with me to remove it. The caption is below.
Savory Stuffed Peppers
11 green bell peppers, tops trimmed, seeds and heavy pith removed, and halved lengthwise
1 cup white rice, uncooked, prepared according to package directions
2 Tbs. canola oil
1/3 cup chopped shallots
6 cloves of garlic, chopped
2 - 12oz. pkgs. Lightlife Smart Ground, original style
1 - 15oz. can of black beans, drained
1 Tbs. dried oregano
2 tsp. salt
1/2 tsp. pepper
3 - 15oz. cans tomato sauce, divided
Preheat the oven to 350 degrees. Fill a very large pot about two-thirds full with water, and bring to a boil. This will take some time, so you can prepare the rest of your dish while waiting. Cook the rice and set aside. In a large pan, heat the oil over medium heat. Add the shallots and garlic and cook for two minutes. Add the Smart Ground and mash with a fork or potato masher, so there are no big lumps. Cook for two or three more minutes, stirring often, so it doesn't burn. Add the beans and spices and cook until heated through, about three or more minutes. Add the rice and stir well, so it's thoroughly mixed. Add two cans of the tomato sauce and mix well. Spray two baking dishes with the non-stick spray. If the water is boiling now, carefully dump the peppers in it and boil for five minutes. Drain in a colander in the sink. Using tongs, place the pepper halves cut side up on the baking dishes. Spoon the filling into the well of each pepper - use every last drop of it. Spoon the last can of tomato sauce over each pepper. Bake uncovered for 30 minutes. So good. Feeds five hungry vegans and seventeen close friends and family.