
Vegetarian Stuffed Peppers
User Reviews
5.0
3 reviews
Excellent
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Course
Main Course
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Cuisine
Vegetarian, gluten-free

Vegetarian Stuffed Peppers
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 5 colorful bell peppers try to find similar sized, round peppers that will sit upright
- 1 cup cooked red rice or other grain such as farro, quinoa, barley, etc
- olive oil
- 2 cloves garlic minced
- 1/2 onion finely chopped
- 1 cup chopped potatoes
- 1 parsnip peeled and diced
- 1/2 tsp cumin seed
- 1/2 tsp hot smoked paprika
- 1/2 tsp chipotle chili powder or regular chili powder
- 1 portobello mushroom diced
- 1 small head of fennel finely chopped
- 1-2 Tbsp tamari sauce
- handful of fresh greens spinach, kale, or other chopped
- 1 Tbsp fresh thyme leaves
- 1 cup shredded sharp cheddar cheese
- salt and pepper to taste
for garnish
- crumbled feta goat, or queso fresco cheese
- chopped parsley
Instructions
- Set the oven to 350F
- 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.
- Add the mushroom and the fennel to the pan and saute/stir-fry for about 15 minutes until the veggies are tender.
- Season to taste with the tamari sauce, salt and pepper, and then mix in the chopped greens, thyne, the rice, and cheese. Set aside.
- 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.
- 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.)
- Pour a little water into the bottom of the pan, about 1/4 inch deep.
- Cover the whole pan with foil,crimping the edges so the peppers will steam in the oven.
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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