Vegan Recipes - Entrees

Corny Bell Peppers

There's nothing like fresh corn in the summer. Use it to fill green peppers and you have a great summer dinner dish.

Ingredients:

4 large bell peppers (different colors add variety)
4 ears of corn
1/4 cup clabbered soy milk (to clabber mix 1/2 teaspoon lemon juice or white vinegar with 1/4 cup of soymilk)
2 1/2 cups water
1/2 cup cornmeal
1 tablespoon chili powder
1 jalapeno pepper, seeded and minced
1/2 cup vegan cheese, grated
1 teaspoon ground cumin
Finely chopped fresh cilantro, green onion, and tomato for garnish

Directions:
Slice the tops off the peppers and remove the core and seeds. Place the peppers into a large steamer and steam them until they are soft but not mushy. Remove them from the steamer and allow them to cool.

Preheat oven to 425 degrees.

Scrape the corn kernels from their cobs and blend them in a blender or food processor with the rice milk. Process in short bursts until they are finely chopped

Bring the water to a boil in a deep saucepan. Whisking constantly with one hand, sprinkle the cornmeal into the boiling water with the other hand. Reduce to medium heat and continue whisking until the mixture thickens, about 5-7 minutes.

Stir in the corn mixture, the pepper, the cheese and the cumin and continue to stir until the mixture is bubbly and smooth, about 5 minutes. Spoon the mixture into the peppers and place the peppers into a baking dish. Cover loosely with foil and bake until the cheese is bubbly, about 30 minutes. Remove the foil and bake another 10 minutes to brown the tops. Let cool for 10 minutes after removal from oven. Top with the cilantro, green onion, and tomato.

Makes 4 main dish servings.

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