The best tasting stuffed peppers we've ever had, they're wonderfully flavoured and filling.
Greek Stuffed Peppers (Serves 3-4) From Forks Over Knives
- 4 large bell peppers, red, orange or yellow
- 1 onion, diced
- 2 small zucchini, diced
- 2 carrots, peeled and diced
- 1 cup vegetable broth or filtered water
- 2 cups cooked brown rice
- 4 tablespoons tomato paste
- ½ cup fresh parsley, chopped
- ½ cup fresh dill, chopped
- 1 lemon, juiced
- ¼ teaspoon ground black pepper
- 1 teaspoon sumac or Mrs. Dash Extra Spicy
Preheat oven to 350 degrees 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. Put tops on and bake for 30 minutes.
While the peppers are baking, in a large non-stick pan, sauté onions, zucchini, and carrots in veggie broth for 5 to 6 minutes.
Stir in rice and tomato paste and stir well to coat thoroughly.
Add parsley, dill, lemon juice, pepper and sumac or Mrs. Dash, stir to combine.
Take peppers out of oven and fill with stuffing. Place tops back on peppers and bake for another 30-40 minutes until peppers are soft.
Serve as is or add lemon wedges and extra dill if desired.