Vegetarian Stuffed Peppers!
By: Kecia’s Flavor Breakthrough!
Another meal inspired by my stepdaughter! I know that a lot of people are looking for meatless meals, so she has given me a great opportunity to try to incorporate more into our menu! She actually gave me this idea one day when I saw her cut the top off the pepper, stuff it full of veggies and cheese and pop it into the microwave. It smelled so delicious. I know my family likes traditional stuffed peppers so I thought I would combine her idea with my traditional recipe and see if I could come up with a flavorful meal all of us could enjoy together.
- 1 cup whole grain rice
- 2 cups vegetable broth
- 2 tsp. Italian seasoning
- 6 good sized bell peppers
- 1 zucchini, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato, diced
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 cup shredded mozzarella
- ½ cup shredded Parmesan
- 1 tsp. parsely
Preheat oven to 400° F
Carefully remove the tops of the peppers and remove seeds and veins so you have a pepper cup when done. Set aside.
Cook rice according to package directions using the vegetable broth in place of water. Add the Italian seasoning while cooking.When rice is cooked, remove from heat and stir in the zucchini, onion, garlic and diced tomato. Add salt and pepper to taste.
Scoop rice mixture into the pepper cups and place into a casserole that has been sprayed with non stick spray.
Top with the sauce, cover with foil and bake for 30 to 40 minutes or until pepper is softened.
Remove foil and top with the cheeses and sprinkle with parsley, bake uncovered for an additional 10 minutes or until cheese is melted and starting to brown.
Be careful! These will be hot, but yummy!!!
***Tip: Use the top of the pepper you removed earlier, taking the stem out, as a platform to set your pepper on.