Prep time: 40 min | Cook time: 50 min | Ready In: 90 min
1-1/2 cups cooked rice, barley or quinoa
1 onion, minced
1/2 cup white mushrooms, diced
2 cups tomatoes, cored, peeled, seeded and diced
1-1/2 cups corn kernels
1 hot pepper, minced
salt & pepper, to taste
4 red peppers, caps removed and centre hollowed out
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon cumin seeds (or ground)
1 tablespoon worcestershire sauce
2 teaspoons sugar
dry white wine, if needed
fresh parsley or green onions, minced
Preheat oven to 375 degrees.
Mix together the grain, onion, mushrooms, half the tomatoes, corn, hot pepper, egg, salt & pepper. Pack this mixture into the peppers. Place the stuffed peppers on a roasting pan with 1/2 inch of water and bake for 45 minutes, or until the peppers are tender.
Meanwhile, to make the sauce, place the oil in a large skillet and heat over medium high. Add the garlic, cook until fragrant, then add the cumin and stir. Add the remaining tomatoes, crushing them as you stir. Bring to a boil, then turn the heat to low and add the Worcestershire sauce. Simmer for 10 minutes. Add sugar, more salt and pepper to taste and a little wine, if necessary. Puree in a blender and keep warm.
Serve the peppers with sauce spooned over top and garnished with parsley or green onions. Pass the remaining sauce at the table.