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
• 1 Tbs olive oil
• 6 red pepper, with tops cut off and cored
• 1 onion
• 2 cloves garlic
• 1 zucchini, grated
• 1 large carrot, grated
• 1 celery stalk
• ¾ cup brown rice or quinoa
• 1 tsp thyme
• 1 tsp oregano
• sea salt and pepper
• ¼ tsp paprika
• ¼ tsp cayenne pepper
Directions
• Preheat oven to 350 degrees F.
• Cut the tops off each pepper; clean out the stem portion and seeds.
• Cook rice/quinoa until partially cooked (about ¾ cooked)
• Stand the peppers upright in a casserole dish.
• In a large pan on medium heat, add the onion and garlic and satuee for two minutes.
• Add remaining vegetables, rice and spices and satuee until veggies are tender.
• Stuff peppers to ¾ way full
• Arrange in casserole dish filled with just less than ¼ cup water (just enough to line the bottom so they don’t stick)
• drizzle 1-2 Tbs olive oil over peppers and season with salt and pepper
• Cover and bake for approx 45-50minutes at 350 degrees
