Greek Rice Stuffed Peppers
Satisfy your appetite with these vegan stuffed peppers full of delicious Greek flavors.
Servings: 6 people
Calories: 170.9kcal
Ingredients
- 6 bell peppers large, or 8 small, any color but green
- 1 onion large, diced
- 3 carrots medium, peeled and diced
- 3 zucchinis small, peeled and diced
- 1 cup vegetable broth
- 3 cups brown rice cooked
- 5 tablespoons tomato paste
- 3/4 cup fresh parsley chopped, loosely packed
- 3/4 cup fresh dill de-stemmed and chopped, loosely packed
- 1/2 to 1 lemon juiced
- 1/4 teaspoon fresh ground pepper
- 3/4 teaspoon herbamare or salt
- 1 lemon cut into wedges - optional
Instructions
- Preheat oven to 350°F /175° C. Cut tops off of peppers like you would a jack-o-lantern, remove seeds, and wash thoroughly.
- Place in an oven-safe dish arranged upright and put tops back on. Bake at for 30 minutes.
- Meanwhile in a large pan sauté onions, carrots and zucchini 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 and stir to combine.
- When peppers are ready, remove from oven and fill with stuffing.
- Place tops back on peppers and bake for an extra 30-40 minutes until peppers are soft.
- Serve additional wedges of lemon if desired.
Notes
Don’t use green peppers. Green peppers are unripe and much harder. They will not be done in time if you cook them along with red, yellow or orange peppers. You can substitute white rice if you like.
Nutrition
Serving: 1each | Calories: 170.9kcal | Carbohydrates: 37.1g | Protein: 4.4g | Fat: 1.4g | Saturated Fat: 0.3g | Sodium: 325.7mg | Fiber: 5.6g | Sugar: 3.6g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5