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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

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4 bell peppers, cut in half, seeds and ribs removed (any color)

bell peppers

cut in half, seeds and ribs removed

any color

1¼ cups dry brown rice

brown rice

1¼

cups

16 ounces vegetable broth

vegetable broth

ounces

2 tablespoons coconut oil

coconut oil

tablespoons

4 ounces vegetarian sausage, diced (check label if food allergies are a concern)

vegetarian sausage

ounces

diced

check label if food allergies are a concern

1 green onions, sliced, both green and white parts

green onions

sliced, both green and white parts

1 medium carrot, shredded

carrots

shredded

½ large zucchini, shredded

zucchini

shredded

1 clove garlic, minced

garlic

clove

minced

2 tablespoons chopped fresh parsley

fresh parsley

tablespoons

salt (to taste)

salt

to taste

black pepper (to taste)

black pepper

to taste

grated parmesan cheese (can substitute 1 tablespoon chopped cashews plus 1 tablespoon nutritional yeast for dairy-free version)

grated parmesan cheese

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