This recipe makes 3 stuffed peppers.
24 hours ahead of time, soak enough mixed beans for 3 stuffed peppers. I'd guess about 1/3 cup beans per pepper as they grow in the water quite a bit...
Cook 1 cup water with 2/3 cup jasmine or aborrio rice. Cut tops off peppers and clean out insides. Line bottom with mozzarella cheese.
Mix spices:
Heaping 1/4 tsp season salt
1/16 tsp dry mustard, garlic powder
1/8 tsp marjoram, oregano
1/4 tsp basil
heaping 1/4 tsp sage
1/4 cup parmesean cheese.
Add just enough V8 juice to make the spice mix into a paste. Mix it into the rice when the rice is cooked. Add the beansa nd about 1/2 cup no alcohol white champagne. Continue to cook on low until liquid is absorbed. Rice should be slightly overcooked.
Stuff peppers with stuffing and more mozzarella in the middle and cover with mozzarella on top. An alternate cheese would be white cheddar.
Cook 1 hour at 350F in a covered container with a scant amount of liquid in the bottom to keep them from going dry.
Might be awesome with guacamole?
