Saturday, July 16, 2011


Since I developed this one on the run, the amounts are approximates.  Change it up, you can't go wrong.  IF you can't get the mentioned grain mixture, use your own.


4 green peppers OR assorted colors, cut in half, seed and parboil for 3 minutes, drain and set aside
2 pkg. Organic (Seeds of Change) Uyuni (quinoa & whole grain brown rice) found at Costco
3 Tbsp. olive oil
1/2 large red onion
6 small eggplants, peeled and diced
1 cup frozen corn
garlic paste
Italian seasoning
salt and pepper
1/4 Vegan Parmesan cheese
1 jar marinara sauce
1/4 cup red wine


Parboil the peppers, drain and set aside.
Heat the oil in a saute pan.
Saute the onion with a little salt.  Add the garlic paste and cont.
Add the eggplant and cont. cooking until tender.  Add the corn and cont. to cook covered with the lid.
Add the remaining seasonings, stir.  Add the vegan "cheese". 
Put a little sauce from the jar on the bottom of a 9 x 13 baking dish.
Add the wine to the remaining sauce and shake to mix.
Place 8 pepper halves on the sauce, fill each with the stuffing mixture.  Spoon the remaining sauce generously over each pepper.
Cover the dish with foil and bake at 350 degrees.  Uncover towards the end.  Baking time is about 40 minutes.

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