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Creole Stuffed Peppers

From Farm Where Life is Good

<p>Some wonderful flavors and a nice way to serve in its own dish. Use up those herbs you saved all season!</p>
Source: Adapted from: Veganomicon (Entered by Lara Rasmussen Anderson)
Serves: 4-8

4 bell peppers (or more as you like)
2 Tbsp olive oil
1 onion, chopped finely
1-2 jalapenos, sliced finely
1 cup carrots, diced finely
4 cloves garlic, minced
2 bay leaves
1 tsp dried oregano (or 1 Tbsp fresh)
1 tsp dried basil (or 1 Tbsp fresh)
2 tsp paprika (regular or smoked)
3 sprigs fresh/dried thyme
1 tsp salt
4-5 paste tomatoes, diced (or 1 can diced tomatoes)
2 cans -eyed peas (or other small bean) or soak and cook your own, ~4 cups
1 cup cooked wheat berries
1/4 cup fresh parsley, chopped
Daiya cheeze, cheddar-style for sprinkling

Step by Step Instructions
  1. Preheat oven to 350F and grease casserole dish with a little olive oil. Bring large pot of water to boil.
  2. Cut peppers lengthwise thru stem end. Remove seeds and membranes. Submerge peppers in boiling water and cover. Boil 5min and then drain and rinse with cold water immediately to stop the cooking.
  3. Meanwhile heat oil in skillet and saute onions, jalapenos and carrots about 10min. Aim for browning the veggies; adjust heat higher to achieve. Add garlic 5 minutes into cooking process.
  4. Add bay leaves and other herbs and salt; saute for 1 more minute. Add tomatoes, beans and wheat berries, stir and cover for 10minutes. If too liquidy, remove cover to reduce liquid. Mix in parsley.
  5. Remove bay leaves and thyme sprigs.
  6. Spoon mixture into pepper halves. Sprinkle with Daiya cheddar and place in casserole dish. Bake 20-25min.