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Mar 16

Thanksgiving Peppers

  • 3 cups cooked and cooled quinoa
  • 6 to 8 peppers depending on size(red or green bell, poblano or cubanelle as you like)
  • 1 large whole Eggplant
  • 3 cups cooked and cooled lentils (or substitute any canned bean you like better):
  • 4 Tablespoons chopped walnuts (optional)

Leave out or substitute pumpkin seeds, sunflower seeds, etc.

  • 1 cup chopped onion
  • 2 cups chopped celery.(with the leaves)
  • 3 cups mushroom cut in quarters
  • 6 cloves whole peeled garlic
  • 2 Tablespoons olive oil
  • salt and pepper
  • 1 cup of chopped sage, thyme, parsley, and rosemary if desired. or 2 Tablespoons of dried “poultry mix spices”

Preheat oven to 350.  Piace whole eggplant on a baking sheet and bake for about one hour (until it “collapses”).  Toss the onions, celery, and mushrooms with the oil and put on a baking sheet with salt and pepper and bake for about 40 minutes along with the eggplant, toss occasionally to prevent burning, until soft and lightly caramelized.  Cool the eggplant until you can handle it.  Slice in half and scoop out the “meat” of the eggplant into a large bowl. Chop roughly.  Add the vegetables, quinoa, and lentils or beans, walnuts if desired, and the chopped herbs.  Add salt and pepper if needed and lightly mix all the ingredients together.  Cut the tops off the peppers and loosely stuff them with the stuffing mixture.  Place peppers on a baking sheet sprayed with a little olive oil.  Bake for 30 to 60 minutes until pepper is fully cooked (bell peppers will take about 45 to 60, poblanos and cubanelles about 30).

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