More Than Our Story

Plant-Powered Stuffed Peppers

Plant-Powered Stuffed Peppers.

Total Time: ~60 Minutes

Serves: 6

Plant-Based

Table of Contents

Inspiration

This recipe is a favorite in our household. Not only is it tasty and healthy but the options of what you can add to them is endless! Often we will get creative, adding any extra or leftover veggies to the mixture to put a new spin on a meal we love.

HEALTHIEST COLOR:
Not only are they the sweetest, red bell peppers are also the most nutritious and healthiest choice. This is because they've been on the vine the longest, turning from green to yellow, then orange, before finally turning red.

BELL PEPPER FACTS:
Bell peppers are also rich in antioxidants, vitamins C and E, and beta-carotene - in fact one medium-sized red bell pepper provides 169% of the recommended daily intake of vitamin C. They may help protect against certain chronic diseases including heart disease and cancer.

Ingredients

  • 6 bell peppers, tops removed and set aside, pith and seeds removed (any color)
  • 3 cups cooked whole grain brown or basmati rice
  • 1 jar tomato sauce, 15 oz, halved
  • 1 ½ cups onions, diced (white, yellow, or spanish)
  • 4 cloves garlic, mined
  • 1 ½ cups, mushrooms (any mushrooms will do, I like cremini or white)
  • 1 carrot, diced
  • 1 zucchini, finely diced (yellow or green)
  • Dried oregano, 1 tablespoon
  • Dried basil, 1 tablespoon
  • Red Pepper Flakes, to taste
  • Fresh herbs to garnish, diced (any combination of parsley, cilantro, basil or oregano)
  • Sea salt
  • Freshly cracked black pepper
  • Oil (olive, avocado, or vegetable)
  • ¼ cup water

Preparations

Filling

  1. In a large skillet, heat oil over medium heat
  2. Add onion and garlic and saute for 5 minutes.
  3. Add mushrooms, carrot, zucchini, dried oregano, dried basil, red pepper flakes if desired, salt, pepper, and half of the tomato sauce. Cook for another 5 minutes.
  4. Add rice, mix to combine, then remove from heat.

Stuffing The Peppers

  1. Fill each pepper with the filling, pack well, and replace top.
  2. Place peppers in oven safe baking dish.
  3. Add water to bottom of dish and drizzle oil on top of peppers.

Baking The Peppers

  1. Place dish on center rake and bake peppers for 35 – 40 minutes or until browned.
  2. Let cool and top with remaining tomato sauce.
  3. Garnish with fresh herbs and serve.

Tips

  • You can use pre-cooked or microwavable brown rice for fast and convent preparation. 
  • Leftovers can be stored covered in the refrigerator for 4-5 days, or in the freezer for 2 – 3 months in a freezer-safe container.

SOURCES

Picture of Denise

Denise

Denise is the most positive person you will ever meet. She takes pleasure in sharing and giving and is selfless beyond imagination. She is also an animal lover and will never miss the opportunity to say hello to any four legged friends along her journey. Denise is also an advertising and PR wizard and will charm your socks off. In 2021 her journey began becoming an irreplaceable part of More Than Our Story.

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