Veggie Filled Stuffed Peppers

This has to be one of my go-to quick and easy dinner recipes. Its simple to modify with whatever ingredients you have on hand and it’s a great meal to prep ahead of time if you have a busy week. I make these probably once a week minimum. This recipe makes anywhere from 6-8 stuffed peppers depending on the size of your peppers. I used small ones for this recipe.

Red-Bell-Papers.jpg


What you will need….

Ingredients

  • 6-8 peppers with the tops cut off

  • 1.5 cups uncooked brown rice or quinoa

  • 1 can unsalted mixed beans or lentils

  • 1 can unsalted cherry tomatoes or regular crushed tomatoes

  • 1 cup finely chopped broccoli

  • 1/2 cup finely chopped cauliflower

  • 1 red onion

  • 1 large chopped carrot

  • 1/2 cup chopped mushrooms

  • 1/2 tsp each garlic powder, onion powder, smoked paprika, chilli powder

  • 1/4 cup frozen corn

  • Himalayan salt and black pepper to taste

  • your favourite salsa to top it off

  • juice of 1 small lime

Method

  1. Begin cooking the rice according to package instructions

  2. water sauté the onion, mushrooms, carrots, broccoli and cauliflower until fragrant (roughly 5 minutes)

  3. Add in the can of beans, spices, tomatoes, corn, cooked brown rice, lime juice, salt and pepper and continue cooking for 5-10 minutes until combined

  4. Preheat the oven to 375 degrees F.

  5. Line a pan with parchment paper and fill all of the peppers with the rice mixture, top with a tbsp of salsa on each and place in the oven

  6. Bake for 30-35 minutes or until the peppers are soft

  7. Serve with guacamole, more salsa, nutritional yeast and hot sauce if you like.