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.
Unstuffed Vegetarian Stuffed Peppers
by Michelle Maskaly, The Adirondack Chick
3 green peppers
2 onions
4 cloves garlic
2 zucchini
1, 28 oz. can petite diced tomatoes
2 cups uncooked brown rice
1 cup tomato sauce
olive oil
Sea salt
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.
A dry white wine goes really well with this dish. Enjoy! 🙂
What a GREAT idea! Love this take on an old classic. This will definitely be made soon in my kitchen. Thanks so much for linking to Saturday Swap!!
Please remember to include a link back to the Swap in your post…. Thanks a bunch!
Hi Kim! Glad you liked it! The link back is on my "link page" so people can find it all times and not just when looking at this post – http://www.theadirondackchick.com/p/linky-sites.html 🙂
This is such a simple and delicious recipe. Thanks for sharing.
I'm hosting the Culinary Smackdown Battle for March–the theme is Cookies. Would you like to join in for the fun? It doesn' have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!
Amy
http://utry.it/2011/03/culinary-smackdown-battlecookies.html
Thanks, Amy!
This looks absolutely wonderful! I am saving the link so I can make it next week.
I like stuffed peppers but not a lot of meat. This is the perfect recipe for me! Although, I am going to top mine with loads of shredded cheese. 🙂 lol Cheese goes on everything around here.
I featured your recipe on today's Yummy Thursday over at Humble Homemaking! Thanks for sharing such an inspiring and delicious dish. Feel free to click on the link below to check it out and collect your feature button for your blog. Have a wonderful day! 🙂
Humble Homemaking
Oh! Looking so simple and at the same time delish! 🙂 A glass of white wine *in* the dish might be a good idea too? Going to try this recipe real soon, thanks for sharing!
I love this idea so much! It's all the wonderful goodness of stuffed peppers without all of the work. I bet your kitchen smells incredible when this is cooking too. Thanks so much for sharing this recipe!
yum…i could eat a whole bowl of these…all my favorites are in it. thank you for sharing with tuesday night supper club.
Just wanted to share that I made this recipe last weekend and LOVED it! Leftovers will come to lunch in tomorrow's bento. 🙂
So glad you liked it!