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Caitlin Houston

Veggie Stuffed Peppers

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Ingredients Method

Ingredients
  

  • 4 Large Green Peppers caps, cores, and seeds removed
  • 1 Medium Yellow Onion diced
  • Assortment of Veggies: Carrots, Celery, Zucchini, Yellow Squash, etc. diced
  • 1 1/2 c Cooked Brown Rice
  • 1 can Tomato Paste
  • 1 tbsp Italian Seasoning
  • Salt and Pepper to taste
  • Parmesan Cheese
  • Olive Oil

Method
 

  1. Coat skillet with olive oil. Add onion and cook until translucent over med-low heat. Add veggies and spices. Cook 10 minutes.
  2. Stir in rice, tomato paste, plus 1/2 can water (use tomato paste can).
  3. Preheat oven to 350 degrees F. Coat small baking dish with nonstick cooking spray. Fill peppers with mixture – do not overfill. Sprinkle tops with parmesan cheese.
  4. Bake 30-40 minutes or until the peppers are soft.