She Strengthens

Savory Stuffed Red Bell Peppers: A Flavorful Twist on a Classic Recipe

Inspiration Behind the Dish

My love for stuffed green bell peppers led me to experiment with red bell peppers, which offer a sweeter and more nutritious alternative. This recipe serves 4 to 5 people, making it perfect for a family dinner or a gathering with friends.

The Importance of Quality Ingredients

When it comes to seitan, it’s essential to note that store-bought options often contain salt. For this recipe, we’ll be using 1 pound of finely chopped seitan. Additionally, we’ll be using a combination of yellow, red, and green bell peppers to add depth and variety to our dish.

Preparing the Rice

To begin, combine 1 cup of brown basmati rice with 2 cups of water in a medium bowl. Cover and refrigerate overnight, then drain and set aside. In a medium saucepan, warm 1 tablespoon of extra-virgin olive oil over medium heat. Add the rice and cook for about 4 minutes, stirring often, until the water has evaporated and the rice smells nutty. Add 2 cups of water, bring to a boil, cover, reduce the heat to low, and cook for 45 minutes, or until the rice is tender and all the water has been absorbed.

Roasting the Tomatoes and Garlic

While the rice is cooking, line a baking sheet with parchment paper and place 8 plum tomatoes and 6 unpeeled garlic cloves on it. Broil fairly close to the heat source until the tomatoes and garlic begin to blacken, about 10 minutes. Remove the baking sheet from the oven, transfer the garlic to a small bowl to cool, and turn the tomatoes with tongs to broil for an additional 10 minutes. Once cooled, slip the garlic cloves out of their skins and process them in a food processor until smooth. Add the tomatoes and their juices, processing in 2 or 3 quick pulses to create a chunky mixture.

Preparing the Bell Peppers

Bring 5 quarts of water to a boil in a large pot over high heat. Add 4 large red bell peppers, in 2 batches if necessary, and blanch for 1 minute, or until just slightly softened. Remove the peppers with a spider or slotted spoon and set them aside upside down in a colander to drain.

Sautéing the Onions and Seitan

Warm 2 tablespoons of olive oil in a large sauté pan or skillet over medium heat. Add 1/2 cup of finely diced yellow onion, 1/2 cup of finely diced red onion, and 1/2 cup of finely diced green bell pepper. Sauté for 5 minutes, or until softened. Add 1 pound of finely chopped seitan, 1/2 teaspoon of ground allspice, 1/2 teaspoon of ground cumin, 1/2 teaspoon of freshly ground black pepper, 1/4 teaspoon of red pepper flakes, and 1/8 teaspoon of cayenne pepper. Sauté, stirring frequently, for 3 minutes, or until the seitan starts to brown. Add 1 minced garlic clove and sauté for about 2 minutes, until the garlic has softened.

Assembling the Peppers

Combine the cooked rice, sautéed onion and seitan mixture, 2 cups of the tomato-garlic mixture, 1 tablespoon of apple cider vinegar, and 1/4 cup of chopped fresh thyme in a large bowl. Stir well to combine. Stuff each bell pepper with the rice mixture and transfer them to a baking dish large enough to fit the peppers snugly. Loosely cover with aluminum foil and bake at 350°F for 30 minutes, or until the peppers are tender.

Serving and Garnishing

Remove the peppers from the oven and top them with the remaining tomato-garlic mixture. Cool to room temperature before serving, or serve hot, garnished with a sprig of thyme. Enjoy!