Vegetable and Brown Rice Stuffed Peppers

I love to make stuffed peppers. It’s an easy and great tasting dish to make when you have extra veggies lying around and don’t know what to do with them!  Peppers are rich in vitamins A, C and K, to name a few, especially the red ones. Peppers have powerful antioxidants that prevent cancer, disease and support a healthy immune system. I like to stuff an assortment of peppers from green to yellow, but reds are definitely my favorite! My old standby recipe is made with ground turkey, vegetables, brown rice and canned Amy’s Tomato Bisque soup (so good). I can easily change that recipe around to be even healthier, still great tasting and hopefully please the whole family!  My husband went to the supermarket for me (boy, do I love when he does that) and brought home some assorted peppers that he found on sale. I made these with the vegetables I had, but you can make it with whatever you have or like. You can also add tofu or seitan, or maybe some slivered raw almonds would taste great. That’s the best part about making stuffed peppers; anything you throw in will usually work and it’s hard to ruin this meal!

Vegetables and Brown Rice Stuffed Peppers

Serves 4

Ingredients:

4-5 medium assorted bell peppers

1 cup of brown rice, cooked on the firmer side

2 cloves garlic, minced

1 cup onions, diced

1 cup mushrooms, chopped

1 cup string beans, trimmed and chopped

1 cup carrots, halved lengthwise and chopped

1 cup frozen spinach

1 cup peppers, chopped (from the tops of the stuffing peppers)

1 cup tomato, chopped

1 ½-2 cups tomato soup (no or low-sodium store bought or homemade) I used my Vegan Cream of Roasted Tomato Soup and it was the perfect substitute for the Amy’s brand!

1 tbsp Dr. Fuhrman VegiZest or other no-salt substitute

1 tbsp Bragg Liquid Aminos

Handful of chopped fresh parsley

Black pepper to taste

Directions:

Preheat oven to 400 degrees. Cook rice according to package instructions. While rice is cooking, slice the tops of peppers and remove all ribs and seeds. Add vegetables to a saucepan with 2 tablespoons of water. Add VegiZest, Braggs , pepper and fresh parsley. Stir and water sauté vegetable for about 10 minutes, just enough to soak up seasonings.

Transfer vegetables to a mixing bowl and stir in brown rice and 1 cup of tomato sauce (add more tomato sauce if it seems too dry). Ladle ½ cup of tomato sauce into a baking dish. Arrange peppers in baking dish. Spoon the vegetable mixture into peppers. Spoon the vegetable mixture into the peppers. Cover with dish with foil and bake for 45 minutes. Remove foil and broil peppers for 5 minutes (I love a crunchy top). Remove from oven, transfer stuffed peppers a to serving platter.

Enjoy! YUM!

Red Pepper

Green Pepper

Tweet