6 medium bell peppers (I like reds and yellows. Greens are good but are bigger. Oranges too small)
1 teaspoon olive oil
3/4 cup finely chopped shallots
4 cups chopped mushrooms
1 cup chopped fresh parsley
1/4 cup slivered carrots
3 tablespoons dry sherry or marsala
1 1/2 teaspoons ground red pepper powder
2 1/2 cups cooked brown rice
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
Preheat oven to 350°.
Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
Heat oil in a skillet over medium-high heat.
Stir things up occasionally throughout cooking.
Add shallots; cook for 3 minutes or until tender.
Add mushrooms; cook for 4 minutes or until tender.
Add parsley, carrots, sherry, and red pepper powder; cook for 3 minutes.
Add rice, tomato juice, black pepper, garlic powder, and salt; cook for 3 minutes.
Remove from heat and let it set for a few minutes till you can work with it. Spoon rice mixture into each bell pepper, gently packing it in.
Place stuffed bell peppers in a baking dish; bake at 350° for 15 minutes.