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Peppers Filled with Seitan, Cooked Tomatoes, and Rice, Roasted for Deliciousness

Seitan-filled Red Bell Peppers Roasted with Tomatoes and Rice: A Plant-Based Recipe

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Peppers Filled with Seitan, Baked Tomatoes, and Rice Cooked Inside
Peppers Filled with Seitan, Baked Tomatoes, and Rice Cooked Inside

Peppers Filled with Seitan, Cooked Tomatoes, and Rice, Roasted for Deliciousness

Rewritten Recipe:

Hey there, cooking enthusiasts! Today, we're whipping up some mouth-watering Stuffed Red Bell Peppers, inspired by my mama's green bell pepper recipe. Swapping green for red peppers gives this dish a nutritional boost and a sweet, delightful taste.

Yield: 4-5 hearty servingsTotal Time: 2 hours and 25 minutes (1 hour active)

Ingredients:

  • 1 cup brown basmati rice
  • 3 tablespoons extra-virgin olive oil
  • 8 ripe plum tomatoes
  • 6 unpeeled garlic cloves
  • 4 large juicy red bell peppers, sliced off the tops and seeded
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green bell pepper
  • 1 lb seitan, finely chopped
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • Pinch of cayenne pepper
  • 1 clove garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1/4 cup fresh thyme, finely chopped, plus extra sprigs for garnish

Let's Cook!

  1. Soak the rice in a medium bowl with 2 cups of water overnight. Drain the rice and cook it in a saucepan with 1 tablespoon olive oil over medium heat for 4 minutes, until the water evaporates and the rice has a nutty aroma. Add 2 cups water, increase the heat to high, and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes, or until the rice is tender and all water is absorbed. Let stand, covered, for 10 minutes; fluff with a fork and set aside to cool slightly.
  2. Preheat your broiler. Roast the tomatoes and garlic on a lined baking sheet for about 10 minutes, until they start to blacken. Flip the tomatoes and continue roasting for another 10 minutes or until blackened on the other side. Lower the oven temperature to 350°F.
  3. Remove the skin from the roasted garlic and puree it with the tomatoes and their juices in a food processor. Process until chunky and set aside. Blanch the red bell peppers in boiling water for 1 minute, drain, and let cool upside down.
  4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Sauté the onions and diced green bell peppers for 5 minutes, or until softened. Add the seitan, allspice, cumin, black pepper, red pepper flakes, cayenne, and minced garlic. Cook for 3 minutes or until the seitan starts to brown. Remove from heat, stir in the cooled rice, 2 cups tomato-garlic mixture, vinegar, and thyme, and mix well.
  5. Stuff the bell peppers with the rice mixture and place them in a baking dish. Cover loosely with aluminum foil and bake for 30 minutes or until the peppers are tender. Top with the remaining tomato-garlica mixture before serving (or serve cold on hot summer days). Garnish with fresh thyme sprigs.

Red bell peppers offer a more vitamin C and antioxidant-rich alternative to green ones. Incorporating these beautiful red peppers into your culinary creations can provide improved health benefits as well as add a touch of natural sweetness. Enjoy your meal!

Nutritional Insights:

  • Vitamin C: Red bell peppers contain more vitamin C than their green counterparts, providing essential antioxidants for a robust immune system and healthy skin.
  • Antioxidants: Red bell peppers are loaded with carotenoids and phytochemicals, such as beta-carotene, that have anti-inflammatory and antioxidant properties, contributing to overall health and disease prevention.

[1] Linus Pauling Institute. (2020). Bell Peppers. https://lpi.oregonstate.edu/mic/food-components/phytofluoric-acid[2] United States Department of Agriculture. (2019). Bell Peppers, Red, Raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169583/nutrients[3] United States Department of Agriculture. (2019). Bell Peppers, Green, Raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169581/nutrients[4] United States Department of Agriculture. (2019). Brown Rice, Cooked. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168894/nutrients[5] United States Department of Agriculture. (2019). Bell Peppers, Red, Raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169583/nutrients

  1. This recipe creates a nutritional boost with the use of red bell peppers instead of green ones, offering more vitamin C and antioxidants, situated within the 'Nutritional Insights' section.
  2. In the ingredient list, red onions are listed along with yellow onions, showcasing a combination of both in the instructions for sautéing onions and diced green bell peppers.
  3. As part of the measurements for the seitan, it's mentioned as a lb (pound), followed by instructions to finely chop it, which can be easily converted to tablespoons with a simple weight-to-volume conversion.
  4. Towards the end of the recipe, instructions call for the peppers to be baked at 350°F (degrees Fahrenheit), which corresponds to 175°C (Celsius) for those using a European or international oven.

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