Tapas Style Stuffed Peppers

Ingredients

• 6 medium red bell peppers
• 1 tablespoon oil-free butter
• 3/4 cup finely chopped shallots
• 4 cups chopped mushrooms
• 1 cup chopped fresh parsley
• 1/4 cup slivered almonds, toasted
• 3 tablespoons dry sherry
• 1 1/2 teaspoons ancho chile powder
• 2 1/2 cups hot cooked brown rice
• 1 cup tomato juice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup grated fresh Parmesan cheese

Preparation

Preheat oven to 160°C.
1. Cut tops off bell peppers; discard seeds and membranes.

2. In a large pan add the butter and heat, add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese.
3. Place stuffed bell peppers onto lower rack and bake at 160° for 25 minutes.