Vegetarian Stuffed Peppers

• 6 medium red bell peppers
• 1 teaspoon olive oil
• 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 (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes or until tender. Add mushrooms; saute 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; saute 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; saute 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 350u0b0 for 15 minutes.

red bell peppers, olive oil, shallots, mushrooms, parsley, slivered almonds, sherry, chile powder, brown rice, tomato juice, freshly ground black pepper, garlic, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetarian-stuffed-peppers (may not work)