Saturday, December 10, 2011

"Gee Whiz" Stuffed Petite Peppers

This recipe came into existence due to a bag of small sweet peppers that were left over from Thanksgiving.  We had also just been to some friends house who shared with us a recipe for a great vegan dip called "Gee Whiz."  


Combining the two we came up with "Gee Whiz" Stuffed Petite Peppers.
Wash and dry about 20 small sweet peppers, toss with a small amount of oil of your choice. Line a baking sheet with foil and preheat oven to 400 degrees.         
                                                 
Cut the tops off peppers and with a skewer poke a small hole through the bottom of the pepper. (This allows the moisture to vent.  Cooking caused our first batch to push stuffing out.)                 
Make up a batch of "Gee Whiz" and with a rubber spatula put "Gee Whiz"  into a pastry bag or a Zip Lock bag and cut a small corner off.  You can now fill the small peppers easily.                       Arrange stuffed peppers on baking sheet and place in preheated oven for about 20 minutes.  Check peppers for browning on bottom and finish under broiler for an additional 1-2 min.  Remove from oven and serve hot.
Gee Whiz from The Uncheese Cookbook © J. Stepaniak, 1997
·        1 15 1⁄2-oz can GreatNorthern beans
(about 1 1⁄2 C), rinsed well and drained
·        1⁄2 C pimiento pieces,drained
·        6 T nutritionalyeast flakes
·        3 T fresh lemon juice
·        2–3 T tahini
·        1⁄2 tsp onion granules
·        1⁄2 tsp preparedyellow mustard
·        1⁄2 tsp salt
Process all the ingredients in a blender until completelysmooth. Transfer to a storage container and chill thoroughly before serving.

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