Vegetarian/Vegan Stuffed Peppers

When we picked up our Bountiful Baskets and received these orange beauties, I knew immediately I wanted to make stuffed peppers! Packed full of rice and veggies, we thoroughly enjoyed these babies. They make a light but filling meal, and they are wonderfully delicious and healthy. What I love about stuffed peppers is the endless options of fillings; you can really throw in what your big heart desires.

Stuffed Peppers

Large bell peppers, remove tops, ribs and seeds.

2 cups grain (we made adobo rice)

1 tsp safflower oil, whatever oil you use

1 yellow onion, chopped

1 large carrot, grated

1 medium potato, diced (we used red potato)

3 roma tomatoes, diced

1 cup corn, do yourself a favor and use fresh or frozen, not canned

a few mushrooms, chopped

2 garlic cloves, minced

1/2 cup parmesan cheese (omit to make vegan)

1 tbsp red pepper flakes

1/2 cup green onion, chopped

1/2 cup cilantro, chopped

1 lime, juiced

1 tsp hot sauce (we add more for heat)

garlic powder & cumin (we just threw it in)

s&p to taste

Preheat oven to 350 degrees.

Cook grain per instructions. Set aside and cool.

In a large skillet, saute onion, carrot, and potato for about 10 minutes until potato and onion are soft. Add tomatoes, corn, mushrooms and garlic. Cook for 5 minutes and then remove from heat.

Combine grain and vegetable mixture in a large bowl. Add remaining ingredients and mix thoroughly.

Sprinkle and spread some oil on the baking pan. Fill each pepper with your mixture and stand upright in the pan. Bake for 15 minutes. Remove pan from oven and sprinkle the top of each with parmesan, if using. Bake for an additional 5-10 minutes. Bake for shorter time for firmer peppers, and longer for softer peppers. 

Serve immediately.

You could also cut the peppers in half, and lay them pepper side down, for a side dish.