Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf It’s not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving Kale or chard add some color; if you’re trying to find a place for greens at the table but don’t want to deal with massive amounts to stem and cook for a crowd, this is a great place for them

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NYT Cooking: Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It’s not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color

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Food Mood

Stuffed Peppers With Ancho Sauce

Ingredients
Vegan
∙ Serves 8
Produce
  • 2 Ancho chile peppers, dried
  • 1/2 tsp Coriander, ground
  • 3 medium cloves Garlic
  • 1/2 cup Mint, packed leaves
  • 8 Orange or green bell peppers, red yellow
  • 4 Scallions
  • 6 oz Shiitake mushrooms
  • 1/4 cup Split peas, dried yellow
  • 1/4 cup Tarragon, packed leaves
  • 1/2 Yellow onion, finely chopped (1/2 to 3/4 cup), medium
Refrigerated
  • 6 oz Tofu, extra-firm
Canned Goods
  • 2 tbsp Tomato paste
Condiments
  • 1/2 cup Ketchup
Pasta & Grains
  • 1/4 cup Long- or medium-grain rice
Baking & Spices
  • 1 Black pepper, Freshly ground
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 Salt
Oils & Vinegars
  • 2 tbsp Olive oil
Nuts & Seeds
  • 1/4 cup (a generous 1 ounce) pine nuts, generous
Liquids
  • 2 cups Water
Stuffed Peppers with Ancho Sauce - Mint and cinnamon flavors enliven these peppers, a favorite in Persian cooking. The addition of the ancho sauce lends a bit of spice and body. #veg

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