Stuffed Green Peppers Lousiane


2 green peppers
2 Tbls olive oil
1/2 cup white rice
1/4 cup sliced leek
1/4 cup chopped onion
2 cloves chopped garlic
2 ounces vegan mozzarella cheese
2 ounces chopped black olives chopped
1 Tbls chopped jalapeno pepper
4 Tbls olive oil
3 cups boiled water
1/3 cup vegan red wine
2 small kosher dill pickles diced
3 tsps Creole spice (recipe follows)
1 tsp dill
2 ounces vegan parmesan cheese
salt and pepper


Cut the cap off the green peppers, reserve. Clean the interior and boil the peppers covered for about 12 minutes. In a small sauce pan heat the olive oil to medium high add the onion and garlic and cook until soft. Add the water, rice, leek, jalapeno, olives, wine, pickle and 2 tsps Creole spice, cook for 20 minutes covered. Salt and pepper to taste.

Remove the green peppers to a baking dish and stuff by layer with the rice mixture and vegan mozzarella cheese, sprinkle with dill and parmesan, dust with Creole spice, recap and place in a 350 degree oven covered for an additional 35 minutes.

Serve c'est chaude