About the Recipe
Vegetarian, pretty & delicious!
Ingredients
For the Filling:
– 1 cup short-grain rice (sushi rice), washed and drained
– 1 finely chopped onion
– 2 tomatoes, finely chopped
– 1 bunch flat-leaf parsley, finely chopped
– 1 bunch fresh mint, finely chopped
– Juice of 1 fresh lemon
– ¼ cup pomegranate molasses
– ¼ cup olive oil
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon paprika
For the Sauce:
– ¼ cup olive oil
– ¼ cup tomato paste
– ¼ cup date molasses (silan) or maple syrup
– 1 teaspoon salt
– 1 teaspoon black pepper
– Juice of 1 fresh lemon
– About 4 cups vegetarian chicken stock
Preparation
Directions:
1. Prepare the Filling:
In a large bowl, combine all the filling ingredients and mix well.
2. Prepare the Peppers:
Carefully slit each long pepper down the center, making an opening without cutting all the way through.Spoon the filling into each pepper, filling about ¾ of the way full. Do not pack tightly, as the rice will expand while cooking.
3. Prepare the Sauce:
In a bowl, whisk together all the sauce ingredients until well combined.
4. Assemble & Bake:
Arrange the stuffed peppers in a 9x13 baking dish.Pour the sauce over the peppers.Cover with a sheet of parchment paper, then tightly cover with foil.Bake in a preheated oven at 375°F (190°C) for about 45 minutes.
5. Final Touches:
Uncover the peppers for the last 15 minutes of baking.Optional: Broil for about 10 minutes to deepen the color and enhance flavor.
6. Make-Ahead & Freezing Instructions:
To prepare ahead of time and freeze: Bake for 45 minutes (without uncovering), let cool, and freeze.To reheat: Finish baking uncovered until heated through and lightly browned on top.
7. Enjoy!
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