Tuesday, January 4, 2011

Stuffed Onions in Peppers, Barbecue Cauliflower Filling

This idea originally came from not being able to make up my mind. I wanted to do a stuffed onion, but I also wanted a stuffed pepper, so I thought why not "turducken style" it and stuff cauliflower inside an onion inside a green pepper. Talk about trying to cram as many vegetables as possible into this one pot meal.

Sweet and salty cauliflower and red pepper with vegan ribs, stuffed inside a roasted onion, stuffed inside a green bell pepper, slow roasted and simmering in a rich tomato and red bean gravy until everything cooks into one bubbly, tender dish. So tender it "falls off the bone!"...what bone?

Stuffed Peppers and Onions with Barbecue Cauliflower filling

2 small Spanish onions
4 tbl extra virgin olive oil, divided
1 cup minced cauliflower
3 tbl minced red pepper
2 garlic cloves, minced
2 tsp fresh chopped rosemary
3 tbl vegetable broth
1 Morning Star riblet, thawed and cut into small chunks
2 green bell peppers
1-15oz can crushed tomatoes
1-15oz can red kidney beans, drained and rinsed
2 tbl organic brown sugar
1 tbl apple cider vinegar
salt and pepper

First, roast your onions to get them tender.
Preheat the oven to 425.
Peel the onions and slice a thin layer off the core bottom so it stands up straight. Slice a thick top off and peel out most of the onions except the thickest 2-3 layers. Drizzle the insides with 1 tbl of olive oil. Sprinkle the inside and outside with a little salt.
Lay the onions in a baking pan, cut sides up. Pour in 1 inch of hot water around the onions, cover and roast for 35 minutes. Set aside and prepare the onion filling.
Pour the water out of the dutch oven and heat 2 tbl of oil in it over medium-high heat. Saute the minced cauliflower and red pepper with 1/4 tsp salt and a pinch of black pepper until soft, 10 minutes. Add the garlic and fresh rosemary and cook 2 minutes more. Deglaze the pot with vegetable broth and add the riblet plus the sauce that comes with it in the packet.
Cut a top off the green peppers and remove all the membranes. If needed, slice a very thin layer off the bottom of the peppers so it will stand up. Drizzle 1 tbl of oil in the peppers and sprinkle the inside with salt.
Stuff the onions with the BBQ cauliflower mixture. Place the onion inside the seasoned green pepper. Set aside and make the sauce in the same pot.
Add the tomatoes, beans, sugar and vinegar to the pot. Make sure to scrape up everything thats on the bottom of the pan. That's flavor country right there.
Bring to a simmer and season with salt and add the rosemary sprig. Once simmering, add the green peppers in the tomato and bean sauce and cover the pot.
Reduce the heat to 350. Slow roast for 45 minutes, basting the pepper with more sauce every 15 minutes until the pepper has softened.

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