Stuffed Bell Peppers

By Peggy Kotsopoulos • September 20th, 2011 • 3195 Views

These take some time to make – mostly the chopping of vegetables – but if you have a food processor, it works wonders for this recipe! In addition, make this recipe in bulk and freeze individual servings for a great dinner or lunch any day of the week! 

Ingredients:

6 red peppers, with tops cut off and cored
¾ cup brown rice
1 onion, diced
2 cloves garlic, minced
1 zucchini, grated
1 large carrot, grated
1 celery stalk, diced
1 tsp dried thyme
1 tsp dried oregano
¼ tsp paprika
¼ tsp cayenne pepper
3 tbsp olive oil
Sea salt and fresh ground black pepper to taste

Directions:

1. Preheat oven to 350˚ F.
2. Cut the tops off each pepper; clean out the stem portion and seeds. Stand the peppers upright in a casserole dish and set aside.
3. Cook rice until partially cooked; about three-quarters of the way.
4. Warm 1 tbsp olive oil in a large pan over medium heat. Add the onion and garlic and sauté for two minutes. Add zucchini, carrot, celery, rice and thyme, oregano, paprika and cayenne; sauté until veggies are tender, about 5 minutes.
5. Stuff peppers full of the rice mixture.
6. Pour ¼ cup water in the bottom of the casserole dish, so the peppers don’t stick to the bottom while cooking.
7. Drizzle 1-2 tbsp olive oil over peppers and season with sea salt and black pepper.
8. Cover and bake for approximately 45-50 minutes. Serves six.

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Location:  Toronto, CA

Peggy Kotsopoulos is principal of beVibrant wellness consulting. Peggy is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious! Over the...