Meatless Stuffed Peppers

Meatless Stuffed Peppers

I love bell peppers, any way they’re fixed…raw, added to a salad, sauteed, and stuffed. Here’s a recent recipe I’ve developed that’s quickly become one of our favorites! The recipe is below and that’s followed by a video showing the making of this delicious vegetarian  dish. Enjoy! Judi

Meatless Stuffed Peppers
Makes 3 Servings

3 bell peppers, washed, tops and cores removed
1 can beans of choice, rinsed and drained
(or 1-3/4 cups cooked dried beans of choice)
1-1/2 cups cooked brown rice
1/4 to 1/3 cup diced fresh tomato
1/4 to 1/2 cup chopped vegetable of choice
(ie fresh or frozen kale, spinach, zucchini, yellow squash), optional
2-3 tsp dried minced onion*
1/2 to 3/4 tsp garlic powder*
1/2 to 3/4 tsp dried basil leaves
1 to 1-1/2 tsp dried parsley flakes
1/4 to 3/8 tsp dried oregano
Salt and pepper to taste
Tomato sauce of choice
Grated Parmesan cheese (optional)

Prepare bell peppers and place them in a deep casserole dish that has a lid; set aside. In a food processor, coarsely process 2/3 to 3/4 of the cooked beans, leaving the remaining beans whole; set aside.

In a large bowl, add the prepared beans, cooked rice, diced tomato and other vegetable of choice, the herbs, and salt and pepper. Add grated Parmesan cheese, if desired. Stir to combine. Spoon in tomato sauce until ingredients bind together, using about 1/4 to 1/3 cup of the tomato sauce.

Spoon filling into prepared bell peppers. Place another tablespoon or two of tomato sauce on top of the peppers and place about 1/3 cup of the sauce around the peppers in the bottom of the casserole dish. Place lid on casserole.

Bake at 350°F for 45 to 50 minutes, until peppers are tender and filling is very hot. Remove from oven and put the peppers onto serving plates. Spoon sauce from the bottom of the casserole onto peppers as a garnish. Serve with grated Parmesan cheese, if desired.

*If preferred, fresh onion and garlic may be used. Use 2 or 3 large cloves garlic, minced, and about 1/4 to 1/3 cup finely chopped onion. Saute briefly in 1 tablespoon extra virgin olive oil until barely tender. Add to mixture as per instructions above.

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