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Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Makes 4 servings.


• 4 red bell peppers
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh mushrooms
• 2 sprigs fresh parsley, chopped
• 2 fresh basil leaves, chopped
• 2 sprigs fresh oregano, chopped
• 2 sprigs fresh thyme, chopped
• 1 tablespoon peeled and grated fresh ginger
• 2 cups peeled, chopped tomatoes
• 1 1/2 cups cooked brown rice
• 1/2 teaspoon ground cumin
• 1 teaspoon red-wine vinegar
• 1 tablespoon tamari
• 1/2 cup golden raisins
• 3/4 cup shredded cheddar cheese, divided
• salt and pepper, to taste
• water or broth

Cut the stem end from the peppers and scoop out the seeds and membranes.

Steam the peppers over boiling water for 2 minutes, or until just soft.

Preheat the oven to 375°F.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, herbs, and ginger, and saute for 5 minutes, or until the onion is soft and the herbs are wilted.  Reduce the heat to medium- low, add the tomatoes, and cook for 5 minutes.  Stir in the rice, cumin, vinegar, tamari, raisins, and 1/4 cup of the cheese.  Season with salt and pepper.

Stuff the mixture into the peppers.

Place the peppers in an 8-inch square baking dish and sprinkle the tops of the peppers with the remaining 1/2 cup of cheese.

Pour 1/4 inch of water or broth into the bottom of the baking dish and cover the dish with foil.

Bake for 30 minutes, or until the rice is heated through.


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