RECIPE: Auntie Biz's Stuffed Bell Peppers

by Elizabeth Anne Randolph

This recipe is Vegan. I refuse to call it Vegan Stuffed Bell Peppers. There are no Vegans in it. [Remember the movie: The Addams Family and the conversation with Wednesday and the Girl Scouts.]

6-12 large bell peppers
1 1/2 Cups Brown Rice
1/4 Cup Goat Gouda Cheese
1-2 Tbsp. Olive Oil
1 Head Garlic
1 Tbsp. Herbes De Provence: (a combination of Thyme, Marjoram, Rosemary, Basil, Fennel, Sage and Lavender--sometimes the jar lists Spices, Lavender)
1/2 Tbsp. Paprika
1 Tsp. Sea Salt
1 Tsp. Garlic powder
1/4 Cup Sunflower Seeds (shelled, roasted and salted)
1/4 Cup Raisins or Currants
1 cup shredded carrots
1 large Tomato or 2 Roma Tomatoes
1/2 cup Mushrooms (white button)
1 6 oz can Tomato Paste
1 Tsp. Honey

Prepare Brown Rice (1 1/2 cups rice to 3 cups water--I use a rice cooker.) Peel and mince 1 head of Garlic. Hollow out 6 large Bell Peppers (slice off tops, discard stem and mince remaining edible portion; remove and discard inside of peppers: seeds and membrane.) Prepare 1 cup of shredded carrots (use already packaged shredded carrots, or peel and shred whole carrots.) Dice tomato, slice mushrooms, and shred cheese. In small bowl, combine tomato paste, 1 cup water, and honey. Sauté in olive oil, medium heat: garlic, carrots and minced bell pepper tops, until carrots are tender. Put aside. Sauté mushroom slices about 2 minutes. Preheat Oven: 350 Degrees. Steam Bell Peppers 3 minutes in vegetable steamer. In large bowl, combine cooked rice, all sautéed items, diced tomatoes, sunflower seeds, raisins or currants, and all spices. Spoon out 1/8 cup tomato sauce mixture and pour it into the bottom a Pyrex baking dish. Combine remaining sauce with rice mixture. Stuff each pepper with rice mixture and place each pepper upright in baking dish. Top each pepper with shredded cheese and bake 30 minutes. There will be extra rice mixture for a tasty pilaf later or stuffing more peppers. Serves Three.