Stuffed Pepper Recipe (Vegetarian)

Apparently I enjoy posting things I cook - Yet another 'experiment' that came out pretty damn tasty. 


4 Bell Peppers
1 Cup rice (Dry)*
1 Cup Chickpeas (I used one can)
1/2 Yellow Onion, Minced
1 Shallot, Minced
1 Clove of Elephant Garlic, Minced
5 Green Onions (Scallions), Chopped
Fresh Basil
Fresh Tarragon
Handful of Pine Nuts
Panko Bread Crumbs
Parmesan Cheese, grated
Sea Salt, Fresh Cracked Pepper, Cayenne Pepper, Chili Powder, Caraway Seed, Marjoram, Rosemary, Penzey's Sate Seasoning, Paprika
EVOO


Prep - Begin to cook rice as per the rice brands instructions (I like to use some chicken broth in place of the cooking water; i.e. 2 1/2 Cups of water = 2 Cups of Water and 1/2 Cup of chicken broth). While the rice is cooking (Approx 45 minutes) - mince all vegetables and place in bowl. Cut Tops off of Peppers. Remove stems but save pepper 'meat', ribs and minimal seeds, place into separate bowl. Season all vegetables with Sea Salt & Fresh Cracked Pepper


Stuffing - In frying pan, sauté garlic, onion, shallot and scallion mixture (Keep aside 2 TBSP); add chick peas and heat. Add chick pea, vegetables and cooled rice to a large bowl. Add (to taste) Sea Salt, Fresh Cracked Pepper, Cayenne Pepper, Chili Powder, Caraway Seed, Marjoram, Rosemary, Penzey's Sate Seasoning, Paprika, Pine Nuts, Fresh Basil, Fresh Tarragon and Panko Bread Crumbs. Stuff Bell Peppers (I push the stuffing down as I go and mound the stuffing), Add Panko Bread Crumbs & Parmesan Cheese to the top of the stuffing and drizzle with EVOO. In a glass baking pan, spread EVOO on bottom and place Stuffed Peppers in
Bake at 350° F for 25 Minutes (This can depend on how well done you like your pepper)


Pepper Sauce - Make a roux in a small sauce pan (A roux is butter, olive oil and flour. Cook on low heat until flour is dissolved). Add pepper side products and add 2 TBSP of minced, garlic, onion, shallot and scallion mixture. Cook until peppers are soft & mushy. Blend together while adding 1 TBSP of EVOO to combine. Add chili powder, marjoram, cayenne pepper & Penzey's sate seasoning - keep on low heat. (When this puree sauce get's cold it is normal for the oil & pepper to separate)


Plating - Add pepper sauce to plate & place stuffed pepper on top
Recipe yields 4 Stuffed Peppers
*I used RiceSelect Royal Blend - Whole Grain Texmati Brown, Wild Rice with Soft Wheat and Rye Berries