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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Vegetarian Stuffed Peppers Recipe

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This recipe for Vegetarian Stuffed Peppers is from Cooking For A Cause Hurricane Harvey/Irma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ cups brown rice
1 -15 oz can chickpeas, drained and rinsed, or can red cannellini beans
salt and pepper
5 large bell peppers, any color
2 tbsp. of olive oil
l medium onion, diced
2 cloves of garlic, minced
1/4 tsp. crushed red pepper
1 small zucchini, diced
1 can of tomato sauce
8 oz. fresh mozzarella, diced (optional)
Directions:
Directions:
Cook brown rice according to directions. When rice is al dente, remove from flame and toss chickpeas or beans into rice. Preheat oven to 350. Bring a pot of salted water to a boil. Halve peppers lengthwise, core and seed. Blanch in boiling water for 3 minutes. Remove; invert on towels to drain.
In a skillet, warm oil over med.-high heat. Saute onion for 3 minutes. Add garlic, red pepper, and zucchini,saute 5 minutes. Add can of tomatoes and saute 2 minutes. Add half of mozzarella if using.

Place peppers in a baking dish. Divide filling among peppers. Cover with foil, bake until heated through, 15 to 20 minutes. Remove foil, top with remaining cheese, if using, bake until cheese has melted about 5 minutes.
Personal Notes:
Personal Notes:
You can add eggplants or spinach or any other vegetables you have on hand

 

 

 

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