This is a quick and yummy meal that I thought up at the last minute. I was watching the Food Channel and saw someone making a traditional stuffed-pepper meal, meaning hamburger and bread crumbs. Uhm, not gonna work. But I remember loving my Mom’s stuffed peppers when I was a kid. So, with my daughter by my side, we came up with an even better, gluten-free, vegetarian version.
3 large peppers (I prefer red or orange since they are a little sweeter)
1 1/2 cups chopped mushrooms
1/2 chopped zucchini
1 large sweet onion, diced
1 clove garlic, minced
1 bag Trader Joe’s frozen Jasmine rice (about 2 cups)
1 cup shredded Mexican cheese
Oregano, basil (dried)
1. Preheat oven to 350 degrees.
2. Place olive oil, onions and garlic in saute pan and cook till tender. Add salt and pepper.
3. While onions are cooking, slice the top off the peppers. (when choosing peppers, try to pick out ones that will stand on their own.) Clean out the peppers and leave whole, placing them in a glass baking dish or pie pan so they stand on their own, then dice up the tops and reserve those for the filling.
4. Add peppers to the pan and saute till tender, then mushrooms to the pan and saute till brown.
5. Add zucchini last and cook for a few minutes until just tender.
6. Finally, add the rice, a bit more olive oil, oregano, basil, salt & pepper to taste. Cook until the mixture is warm and mixed well.
7. Fill each pepper halfway, then add a pinch of cheese (a little less than 1/4 cup) in each one.
8. Finish filling peppers and mound it on top.
9. Top off each pepper with another pinch of cheese.
10. Bake for about 30 minutes, then let sit for about 10 minutes. (These are piping hot inside and so good you’ll burn your mouth for sure.)
These can also be made with brown rice (which I didn’t have at the time) and any veggies you have hanging around in the fridge. It’s a great way to use up any leftover veggies, just saute with some rice and stuff a pepper. Enjoy!