Dinner Lunch

RECIPE: Greek Stuffed Peppers

Why wait til Monday to go meatless? Enjoy these Greek stuffed peppers any day of the week. Yummy!

 

Greek Stuffed Peppers
Why wait til Monday to go meatless? Enjoy these Greek stuffed peppers any day of the week. Yummy!
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Ingredients
  1. 6 large or 8 small bell peppers
  2. • 1 large onion, diced
  3. • 3 small zucchini, peeled and diced
  4. • 3 medium carrots, peeled and diced
  5. • 1 cup low-sodium vegetable broth
  6. • 3 cups cooked brown rice
  7. • 5 tablespoons tomato paste
  8. • ¾ cup fresh parsley, chopped
  9. • ¾ cup fresh dill, chopped
  10. • 1 lemon, juiced
  11. • ¼ teaspoon pepper
  12. • ½ teaspoon salt
Instructions
  1. 1. Preheat oven to 350ºF.
  2. 2. 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.
  3. 3. Place peppers in an oven safe dish and arrange upright and put tops back on.
  4. 4. Bake at 350ºF for 30 minutes.
  5. 5. Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
  6. 6. Stir in the rice and tomato paste and coat thoroughly.
  7. 7. Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
  8. 8. When peppers are ready, take out of oven and fill with stuffing.
  9. 9. Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
  10. 10. Serve with additional wedges of lemon and dill for garnish if desired.
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Viance Nutrition

Hi! I'm Walt Landi the founder and CEO of Viance Nutrition. Welcome to our Blog. I maintain this Blog as a free resource for anyone wishing to improve their health. Your comments and feedback are always welcomed and you can email me direct at walt@viance.com if you have any suggestions. Thanks. Ps. Spread the word and check out our products at viance.com. :)

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