Stuffed Peppers With Ancho Sauce

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Mint and cinnamon flavors enliven these peppers, a favourite successful Persian cooking. The summation of the ancho condiment lends a spot of spice and body.

This is simply a vegan dish, but substitute browned crushed beef oregon lamb for the tofu if you wish. Globe zucchini oregon ample pattypan squash with their seeds scooped retired enactment good successful spot of the peppers, but you mightiness request to usage much than 8 of them. Red, yellowish oregon orangish Holland doorbell peppers are firmer and look nicer than section peppers, which tin person bladed walls. Feel escaped to usage greenish doorbell peppers, but retrieve that they crook a dull colour erstwhile cooked.

Broccolini sauteed with olive oil, crushed reddish capsicum flakes and ail makes a bully broadside crockery for the peppers.

The stuffing whitethorn beryllium prepared the peppers stuffed a time successful advance. Bring to country somesthesia earlier baking.

From Real Entertaining columnist David Hagedorn, adapted from a look from "Food of Life," by Najmieh Batmanglij (Mage Publishers, 1986).

Ingredients

For the sauce

2 dried ancho chile peppers
2 cups boiling water
1/2 cupful ketchup
1/2 spoon salt

For the peppers

8 red, yellow, orangish oregon greenish doorbell peppers (about 4 ounces each)
6 ounces extra-firm tofu, drained
1/4 cupful uncooked long- oregon medium-grain rice
1/4 cupful dried yellowish divided peas (may substitute different 1/4 cupful of rice)
2 tablespoons olive oil
1/2 mean yellowish onion, finely chopped (1/2 to 3/4 cup)
6 ounces (2 1/2 cups) shiitake mushrooms, ends trimmed and stems included, finely chopped (1 1/2 cups)
Salt
Freshly crushed achromatic pepper
2 tablespoons herb paste
3 mean cloves garlic, minced
4 scallions, achromatic and light-green parts, chopped (1/3 cup)
1/2 cupful packed mint leaves
1/4 cupful packed tarragon leaves
1/2 spoon crushed cinnamon
1/2 spoon crushed coriander
1/4 cupful (a generous 1 ounce) conifer nuts, toasted (see NOTE)

Nutritional Facts

Per serving

Calories
190
Fat
8 g
Saturated Fat
1 g
Carbohydrates
26 g
Sodium
360 mg
Protein
7 g
Fiber
6 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Real Entertaining columnist David Hagedorn, adapted from a look from "Food of Life," by Najmieh Batmanglij (Mage Publishers, 1986).

Tested by David Hagedorn.

Published August 31, 2010

Updated March 13, 2026