Cook on Stove Top in Heavy Cast Iron Pot or Le Crueset Pot
8 -10 Large Peppers for stuffing 1 ½ onion, chopped
2 onion, chopped 1 carrot, grated
2 carrots, small dice 1-½ cup cherry tomatoes
1 red pepper, diced 2 peppers chopped
2 Portobello mushrooms, cut into large chunks 1 cup raisins
2 cups chopped Tatsoi (or other dark leafy green) ½ cup brown sugar
¼ cup chopped parsley 3- 14 oz. cans organic diced tomatoes
1 Tbs. chopped garlic ¼ cup red wine vinegar
1 t. salt 1 ½ t. salt
2 Tbs. dill, chopped ½ cup water
2 t. thyme, chopped ½ t. pepper
3 Tbs. Tamari 1 cup pine nuts
½ t. pepper
1 can cannelloni beans
3 cups cooked brown rice
For the sauce;
Cook the onions in olive oil over medium heat, in Le Creuset Pot or equivalent, until translucent. Add the carrots, peppers and cherry tomatoes, and cook for a few more minutes. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.
For the Filling;
Sauté the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the peppers, mushrooms and kale and cook for 5 minutes, until they are soft. Add the remaining ingredients and continue cooking for a few minutes, letting the flavors come together.
Stuff the Peppers;
Cut the tops off of the peppers, and scoop out the seeds and ribs from the peppers. Fill each pepper with the filling. Place standing up in the pot, and spoon some sauce over each pepper. Cover the pot and simmer on Stove top for 1 hour, checking to make sure the bottom is not sticking to the pan. Serve with extra sauce spooned over the top.