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.
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By Veronica Grace,
- 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
- Preheat oven to 350º F.
- 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.
- Place peppers in an oven safe dish and arrange upright and put tops back on.
- Bake at 350º F for 30 minutes.
- Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
- Stir in the rice and tomato paste and coat thoroughly.
- Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
- When peppers are ready, take out of oven and fill with stuffing.
- Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
- Serve with additional wedges of lemon and dill for garnish if desired.
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