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Vegetarian Stuffed Peppers

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These stuffed peppers make a delicious all-in-one veggie/grain side dish. One time saver is to use a quick-cook brown rice. The other would be to use a coarse bulgar wheat or quinoa which is much faster to cook. I use a flavorful vegetarian sausage, but if you want to use regular sausage, then it can easily be adapted for meat-lovers. Check labels if there is a concern about food allergies or gluten, as many vegetarian sausages have soy and/or wheat. Beans, lentils or other meat substitutes could be used instead. We found a smaller sweet orange pepper in the garden and stuffed this too. It would be a great size for a toddler or preschooler!

Ingredients

Food
Amt
Units
Prep
Notes
4 bell peppers, Cut in half, seeds and ribs removed (any color)
bell peppers
4
Cut in half, seeds and ribs removed
any color
1¼ cups brown rice
brown rice
cups
16 ounces vegetable broth
vegetable broth
16
ounces
2 tablespoons oil
oil
2
tablespoons
4 ounces vegetarian sausage, diced (check label if food allergies are a concern)
vegetarian sausage
4
ounces
diced
check label if food allergies are a concern
1 green onion, sliced, both green and white parts
green onion
1
sliced, both green and white parts
1 carrot, shredded (medium)
carrot
1
shredded
medium
½ zucchini, shredded (large)
zucchini
½
shredded
large
1 clove garlic, minced
garlic
1
clove
minced
2 tablespoons parsley, shopped (fresh, flat-leaf)
parsley
2
tablespoons
shopped
fresh, flat-leaf
salt (to taste)
salt
to taste
black pepper (to taste)
black pepper
to taste
parmesan cheese, grated (can substitute 1 tablespoon chopped cashews plus 1 tablespoon nutritional yeast for dairy-free version)
parmesan cheese
grated
can substitute 1 tablespoon chopped cashews plus 1 tablespoon nutritional yeast for dairy-free version

Method

Heat oven to 375 degrees. Place peppers on a cookie sheet (sprayed with cooking spray) and bake 15 minutes. While peppers are cooking prepare rice according to package instructions using vegetable stock instead of water (if you don’t have enough stock you can add water as needed). In a large skillet heat oil on medium and cook sausage and green onions until softened. Add shredded carrots and zucchini and cook another 5 minutes until softened. Add garlic and parsley, and cook another 2-3 minutes. When rice is finished add it to the skillet and combine with the vegetable mixture. Season with salt and pepper to taste. Loosely pack rice mixture into each pre-baked pepper and bake another 30-40 minutes until pepper is soft. Sprinkle with parmesan and bake another 5 minutes.

Prep time
25 min
Cook time
35 min
Yields/Serves:
4-8 servings

Yum Ratings

😫😟😐😀😍 “Yuck! I don’t like peppers but I like the spicy filling.” —Zane, age 8
😫😟😐😀😍 “Yum. I’m actually surprised because I don’t like peppers. I like the filling, but I would like the peppers more crisp.” —Thomas, age 13
😫😟😐😀😍 “Super yum! I like peppers!” —Anna, age 10
😫😟😐😀😍 “Yum!” —Joseph, age 5
😫😟😐😀😍 “Yum!” —Catherine, almost 2
😫😟😐😀😍 “Yuck! I didn’t like the peppers, but I liked the filling.” —Nia, age 8
😫😟😐😀😍 “Yuck! I didn’t like the peppers, but I liked the filling.” —Noelle, age 8