Vegetarian Stuffed Peppers
User Reviews
5.0
                                            
                                            3 reviews
                                        
                                    
                                        Excellent
                                    
                                - 
                        Course
Main Course
 - 
                        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.
 
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                User Reviews
Overall Rating
5.0
                                                
                                                3 reviews
                                            
                                        
                                            Excellent
                                        
                                        
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