Vegetarian Stuffed Peppers

User Reviews

5

2 reviews
Excellent

Vegetarian Stuffed Peppers

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

  • 5 bell pepper try to find similar sized, round peppers that will sit upright, colorful
  • 1 cup red rice or other grain such as farro, quinoa, barley, etc, cooked
  • olive oil
  • 2 cloves garlic minced
  • 1/2 onion finely chopped
  • 1 cup potato chopped
  • 1 parsnip peeled and diced
  • 1/2 tsp cumin seed
  • 1/2 tsp smoked paprika hot
  • 1/2 tsp chipotle chili powder or regular chili powder
  • 1 portobello mushroom diced
  • 1 fennel bulb finely chopped, small head
  • 1-2 Tbsp tamari sauce
  • fresh greens spinach, kale, or other chopped, handful
  • 1 Tbsp thyme fresh leaves
  • 1 cup cheddar cheese shredded sharp
  • salt to taste
  • black pepper to taste

for garnish

  • feta cheese goat, or queso fresco cheese, crumbled
  • parsley chopped

Instructions

  1. Set the oven to 350F
  2. Heat 2 tablespoons of olive oil in a large skillet. Saute the onion, garlic, potato, parsnip, and spices over medium heat for a few minutes until the onions are translucent and the potato and parsnip are beginning to soften.
  3. Add the mushroom and the fennel to the pan and saute/stir-fry for about 15 minutes until the veggies are tender.
  4. Season to taste with the tamari sauce, salt and pepper, and then mix in the chopped greens, thyne, the rice, and cheese. Set aside.
  5. Trim the tops off your peppers, and gently scoop out the seeds and ribs. Set the peppers into a casserole so they fit snugly together. If they don't stand upright, trim the bottoms just a bit so they do.
  6. Fill each pepper with the stuffing, right to the top, and even mound it a bit. (At this point you can refrigerate the peppers for a make a head meal.)
  7. Pour a little water into the bottom of the pan, about 1/4 inch deep.
  8. Cover the whole pan with foil,crimping the edges so the peppers will steam in the oven.
  9. Cook for about 40 minutes, or until the peppers are tender. I like my peppers on the firm side, but if you like them softer, you may need extra time in the oven.
  10. Serve with crumbled feta, goat, or queso fresco cheese on top, and a little parsley for fresh color.

Notes

  • Use any veggies you want in the stuffing, just make sure to taste as you go because the only risk in a dish like this is that it can be on the bland side. The spices and sharp cheddar help with that.
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Excellent

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