Spinach- and Rice-Stuffed Bell Peppers with Almond Butter Sauce

Name: Spinach- and Rice-Stuffed Bell Peppers with Almond Butter Sauce
Ingredients: ¼ teaspoon cayenne pepper; Salt; ⅓ cup fresh chopped fresh basil or Italian parsley; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 3 scallions, coarsely chopped; 1 medium-size tomato, quartered; ½ cup almond butter; 1 cup hot vegetable broth; 1 teaspoon dried basil; 4 large green, red, or yellow bell peppers, tops sliced off and seeds removed; 4 large green, red, or yellow bell peppers, tops sliced off and seeds removed; 4 large green, red, or yellow bell peppers, tops sliced off and seeds removed; ⅓ cup reconstituted or oil-packed sun-dried tomatoes, chopped; ⅓ cup fresh chopped fresh basil or Italian parsley; 3 cups cooked brown rice; ⅓ cup reconstituted or oil-packed sun-dried tomatoes, chopped; 3 garlic cloves, minced; 8 ounces spinach, trimmed and coarsely chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The rich flavor of these stuffed peppers is enhanced by the smoky sweetness of the sun-dried tomatoes and a luxurious almond butter sauce. The rice mixture can also be used to stuff zucchini or other vegetables—or enjoyed on its own.

Ingredients

Peppers

4 large green, red, or yellow bell peppers, tops sliced off and seeds removed
1 tablespoon olive

Gluten-free
Vegan

Method

Preheat the oven to 350°F. Lightly oil a baking dish large enough to hold the peppers snugly.
For the peppers: Steam the peppers on a rack set over boiling water in a large pot for 3 to 4 minutes to soften them slightly. Remove the peppers from