Vegetarian Stuffed Peppers
Ingredients
4 bell peppers, Cut in half, de-seeded 1¼ cups brown rice dry 16 ounces vegetable broth small jar of marinara sauce 2 tablespoons coconut oil 4 ounces vegetarian sausage, diced 1 green onions, sliced, both green and white parts 1 carrot, shredded (medium) ½ zucchini, shredded (large) 1 clove garlic, minced 2 tablespoons chopped flat-leaf parsley Non’s All the Thyme (to taste) black pepper (to taste) grated Parmesan cheese
Preparation and Cooking
Heat oven to 375 degrees. Line baking pan with parchment paper and Place peppers and bake 15 minutes.
While peppers are cooking, prepare rice using vegetable stock instead of water. In a large skillet heat oil over medium heat and cook sausage and green onions until softened. Add shredded carrots and zucchini and cook until tender. Add garlic and parsley, and cook another 2-3 minutes.
Add rice and stir to combine with the vegetables. Season with Non’s Salts to taste. spoon filling into each pre-baked pepper, top with marinara sauce and bake another 30-40 minutes until pepper is soft. Sprinkle with parmesan and bake another 5 minutes.
-Zoe McPherson