Stuffed Vegetarian Green Peppers

I’m a big fan of stuffing food full of food.  Flavors marry, and things stay incredibly moist using this method.  Peppers make one of my favorite vessel and there aren’t too many peppers you can’t stuff.  From mild bell peppers to spicy jalapenos, you can cram anything from cheese to rice in these edible containers, making appetizers, entrees, and desserts.  Ok so, desserts with peppers, may take some creative culinary crafting, but it can be done.  I didn’t go that route with today’s dish, however, going with the ever-so-popular stuffed green bell pepper.  Here’s some images to get your imagination running:

Cutting board action!

It all starts out with mincing 2 cloves of garlic and chopping a 1/2 cup of onions, throwing them into a frying pan over medium heat with two tablespoons of olive oil. As those begin to sizzle, dice 1
1/2 cups of eggplant and a 1/2 cup of portobello mushrooms, adding them to the browning garlic and onions. Stir every 2 minutes allowing the medley to cook down and toss 2 tablespoons of curry powder to the mix. As this is cooking down, preheat your oven to 375 and slice the tops of your 3 medium sized green peppers off, removing the seeds. Add 2 cups of cooked brown rice to the frying pan (i suggest making it easy, using Trader Joe’s Frozen Brown Rice). Stir in a 1/4 cup of soy sauce, and stir for about 2 minutes to coat the rice and veggies. Finally stuff those peppers, using a spoon, and top with panko bread crumbs.

Ready for the oven, placed on a cookie sheet, slide those stuffed peppers into the oven and allow to roast for 30-40 minutes. Once the panko is slightly browned, the peppers are ready to be plated. Allow 5-10 minutes to cool, and enjoy.