2 red peppers
2 yellow peppers
125 ml broccoli, chopped 1 1/2 cup
10 ml olive oil 2 tsp
1 onion, diced
3 garlic cloves, minced
500 ml mushrooms, thinly sliced 2 cups
125 ml long grain rice 1/2 cup
300 ml vegetable or chicken broth 1 1/4 cup
salt & pepper to taste
84 g tomato sauce, canned 8 oz
45 ml orange juice 3 tbsp
1 ml cinnamon 1/4 tsp
30 ml pine nuts 2 tbsp
Slice tops off peppers and set aside, remove seeds and ribs. In a large pot of boiling water; cook peppers and their tops until tender-crisp about 5 minutes. Reserve boiling water for broccoli; with a slotted spoon, transfer peppers, cut sides down and their tops to paper towels to drain. Cook broccoli in boiling water until tender about 2 minutes. Drain well.
Meanwhile, in a medium saucepan; heat oil until hot but not smoking over medium heat. Add onion and garlic and cook, stirring frequently, until onion is softened about 5 minutes. Add mushrooms and cook until soft about 2 minutes. Stir in rice. Add broth, salt and pepper and bring to a boil. Reduce to a simmer, cover and cook until rice is tender about 17 minutes.
Meanwhile, preheat oven to 425 F (220 C). In a 8 inch (2 L) baking dish, stir together tomato sauce, orange juice, salt and pepper to taste and cinnamon. Stir broccoli and pine nuts into the rice mixture. Spoon mixture into peppers. Place stuffed peppers over sauce, replace the tops, cover with foil and bake for 15 minutes or until peppers are hot.
Serves 4