My family, while not strict “vegetarians”, don’t eat a lot of meat. Aside from the health benefits of eating more vegetables, we simply enjoy them more than we enjoy meat, making the healthy choice a very easy one!
Last night I made one of my favorite vegetarian meals: stuffed peppers. It’s so simple and tasty, I’ve no doubt that you’ll want to try it too!
All cut up with somewhere to go!
2 cloves of garlic, diced
2 onions, sliced
4 medium tomatoes, coarsely chopped
1 medium zucchini, chopped finely
2 cups rice
1/2 cup cheddar cheese
3 tablespoons olive oil
2 cups tomato juice
4-5 red peppers
A note, if I may, about these ingredients. It is extremely important to buy fresh vegetables. Look for firm, unblemished vegetables. It’s never a bad idea to ask the person at the market whether or not they have anything fresher in the back-often they have something that had just been picked that morning! They are always happy to answer whatever questions you have, and appreciate your desire for the best vegetables they have, even if it means a little more work for them.
Now, once you have all your vegetables prepared, warm the olive oil in a sauce pan over medium heat.
It smells even better than it looks!
Sautee the onions, tomatoes, garlic, and zucchini until the zucchini is slightly softened yet still firm. This should take about 5-7 minutes, stirring occasionally.
The next step is to add the cheddar cheese to your cooked rice.
Cheesy, creamy rice!
It’s a good idea to do this while the rice is still warm so it doesn’t get sticky, but don’t worry if the cheese doesn’t melt-we’ll take care of that later.
In the meantime, it’s time to prep your peppers!
Empty, but not without purpose.
Cut the top off your pepper and remove the seeds. Do not throw those tops into the compost pile just yet, though, because you’re going to need them later! If you do accidentally throw them into the compost pile, just run back outside and get them. A quick wash in the kitchen sink will make them as good as new.
RED RUM? No, red PEPPERS!
Place your gutted peppers in an oven safe dish with 2 cups of tomato juice poured into the bottom.
Are your veggies done? Great! Add in the rice and cheese mixture, mixing gently,
All mixed up!
and we’re ready to stuff those peppers!
Fill your peppers, squishing down the filling if necessary to fit more in. Don’t worry about this step being messy, it will all be fine in the end. This recipe makes enough stuffing for 5 large peppers, so fill ‘em up!
Stuffed with goodness!
When the peppers will hold no more, replace the tops and place in a 375 degree oven for 20 minutes. While they’re cooking, I recommend whipping up a fresh green salad and having a nice glass of red wine!
Dinner is served!
When your family sits down to a healthy and hearty meal of stuffed peppers, you are sure to hear rave reviews. How could anyone resist, when that adorable pepper top is removed and this sight is revealed?
A taste explosion!
Your taste buds will be thanking you, as will your body for keeping it so healthy. So next time you’re reaching for that steak, stop and ask yourself: “Why not stuff it? ” and make this recipe instead!
Enjoy!
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