My mom would always make suffed peppers when I was a kid, but they were filled with meat, and it felt like it took so long to make. For the past 5 or so years, I’ve been making this Unstuffed Vegetarian Stuffed Peppers, which also happens to be vegan and gluten free. It’s also very healthy (!) filled with fresh vegetables and brown rice. Plus, it’s not that expensive to make.
It makes more than enough for a family, party or if you’re like me, you’ll be eating it for lunch and dinner for the next several days. It also freezes pretty well. So, I make a batch eat it the first and/or second day and then freeze the rest in individual portions.
It’s also fast to prepare – the longest part is cutting up the veggies.
3 green peppers
4 cloves garlic
1, 28 oz. can petite diced tomatoes
2 cups uncooked brown rice
1 cup tomato sauce
fresh ground pepper
Prepare the brown rice according to the box’s directions for the amount that matches 2 cups of uncooked rice. I also like to cook it in vegan, gluten-free vegetable broth to give it extra flavor.
Chop up all the vegetables – small pieces for the garlic and onions, chunks for the peppers and zucchini.
Coat the bottom of a large pan with with olive oil (about 2 tablespoons) and heat. Add garlic and stir for about a minute.
Add onions, salt and fresh ground pepper.
Mix and cover, cooking until onions are slightly translucent.
Add zucchini, mix and cover until zucchini just starts to get soft.
Add the peppers, can of tomatoes (with juice) and tomato sauce. Stir, cover and let cook abourt 5 minutes or until the peppers start to soften.