STUFFED PAISLEY PEPPERS
Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant!
Preheat oven to 375 degrees
4 med. green peppers
8-3/4 oz. can deep red kidney beans, not the larger 16 oz. can, drained and rinsed thoroughly to remove all foam
1 sm. yellow onion, diced into 3/8 inch squares
½ lg. green pepper, diced into 3/8 inch squares
1 sm. potato, peeled and diced into 3/8 inch cubes
½ c. froz. peas, thawed
½ c. froz. corn, thawed
¼ t. salt
¼ t. black pepper
4 T. margarine
1 t. olive oil
½ t. garlic powder
½ t. dried basil
1 t. mild curry powder
Cut off tops of 4 peppers; core, seed, rinse and drain
In mixing bowl combine beans, onion, green pepper (diced), potato, peas, corn, salt and pepper. Stir to mix well.
In medium skillet, over low heat, melt margarine with olive oil. Add garlic, basil and curry powder. Stir till dissolved. Remove from heat and fold in vegetables to coat evenly.
Spoon vegetables into pepper shells, reserving 2-3 tablespoons.
Place stuffed peppers in a deep oven-proof dish, and spoon the reserved filling around the peppers.
Cover with aluminum foil: Use 2 sheets, wrapping each around the dish (top and bottom) in opposite directions—this keeps the steam from escaping.
Bake in preheated 375 degree oven for exactly 1-1/2 hours.
To serve: Using a large spoon lift stuffed peppers out of dish into individual serving bowls. Stir vegetables within each pepper, bringing up liquors from bottom and spooning over the vegetable mixture. Spoon additional liquors from bottom of baking dish over peppers as well.
Notes: Please do not add water to these peppers (in the bottom of the dish before baking), even if you did in the past when stuffing peppers with meat. The steam-baking will provide all the liquid you need.
The vegetables emit the most wonderful liquors, that when combined with the paisley margarine, create a wonderful taste experience.