Greek Stuffed Peppers

Sending
(257)
  • Prep-time: / Cook Time:
  • Serves 3-4

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing the peppers in half and storing them in air tight containers for reheating later on.

Find this recipe and more in the Forks Over Knives Recipe App.

Ingredients

  • 6 large or 8 small bell peppers
  • 1 large onion, diced
  • 3 small zucchini, peeled and diced
  • 3 medium carrots, peeled and diced
  • 1 cup low-sodium vegetable broth
  • 3 cups cooked brown rice
  • 5 tablespoons tomato paste
  • ¾ cup fresh parsley, chopped
  • ¾ cup fresh dill, chopped
  • 1 lemon, juiced
  • ¼ teaspoon pepper
  • ½ teaspoon Herbamare or salt

Instructions

  1. Preheat oven to 350º F.
  2. Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
  3. Place peppers in an oven safe dish and arrange upright and put tops back on.
  4. Bake at 350º F for 30 minutes.
  5. Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
  6. Stir in the rice and tomato paste and coat thoroughly.
  7. Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
  8. When peppers are ready, take out of oven and fill with stuffing.
  9. Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
  10. Serve with additional wedges of lemon and dill for garnish if desired.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description

Greek Stuffed Peppers

description
description
about the author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit LowFatVeganChef.com to find Veronica’s self-published ebooks and keep up to date with her latest recipes.

see more from this author
description
Free Download

7 Keys to Success on a Healthy Vegan Diet

Get tried-and-true strategies to make your plant-based diet easy and enjoyable.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.