Yield
6 servings (serving size: 1 stuffed pepper)
Photography: Randy Mayor; Styling: Melanie J. Clarke

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.

Step 3

Heat oil in a large nonstick skillet over medium-high 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. Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.

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