- 6 Red Bell Peppers
- 1 tsp olive oil
- 3/4 cup chopped shallots
- 4 cups chopped mushrooms
- 1 cup chopped parsley
- 1 1/2 tsp chili powder
- 1/4 cup toasted slivered almonds
- 3 tbsp dry sherry
- 2 1/2 cups hot cooked rice
- 1 cup tomato juice
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup grated fresh parmesan cheese
Preheat your oven to 350
Cut off tops to the peppers, remove seeds and membranes.
Cook peppers in boiling water for 4 minutes, drain water.
Heat olive oil in a large nonstick pan over medium-high heat.
Add shallots and saute until tender. Add mushrooms and saute until tender. Add parsley, almonds, sherry, and chili powder, saute for 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; saute for 3 minutes.
Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 tsps cheese. Place stuffed bell peppers on baking dish and bake at 350 for 15 mins.