One Year Ago Today Seitan Divan
Tender green bell peppers stuffed with potatoes, corn, carrots, salsa and homemade mushroom bacon baked until just gooey enough to give you that warm fuzzy feeling all over.
Stuffed Bell Peppersyields 4 bell pepper halves
2 tbl extra virgin olive oil
1/2 white onion, small dice
3 tbl minced carrot (from about 1/2 carrot)
1/2 celery stalk, minced
1 small russet potato, small dice
2 garlic cloves, minced
1 tbl cumin
1 tsp salt
1/2 tsp cayenne
1/4 tsp pepper
1 cup salsa
1/2 cup corn kernels
1 batch mushroom bacon
1/2 cup vegan cheddar, small dice (such as Daiya cheddar style wedge), divided
2 green bell peppers, halved vertically
2 tbl roughly chopped cilantro
Preheat the oven to 350.
Saute the onions, carrots and celery in olive oil until the vegetables start to become tender, 5 minutes. Add the potato, garlic, cumin, salt, cayenne and pepper. Saute for 10 minutes until the potatoes are almost tender but not completely cooked.
Remove from the heat and add the salsa, corn, mushroom bacon and 1/4 cup of the cheese. Toss to combine and pack tightly in 4 pepper halves.
Place in a baking dish with 1/4 cup of water in the bottom and cover with foil. Bake for 30 minutes.
Remove the foil, top with the remaining cheese and bake 15 minutes more.
Garnish with cilantro and serve!
Mushroom Bacon
10 white button mushrooms, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp paprika
1/8 tsp black pepper
1/8 tsp liquid smoke
Preheat the oven to 350.
Toss the mushroom slices with the remaining ingredients and baking in a single layer for 40 minutes, tossing every 15 minutes until crispy.
This sounds quite interesting and I will be definitely trying those bacon mushrooms. I not vegetarian but bacon is definitely on the rare treat only list. It will be nice have an alternative when smokey bacon flavour is required.
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