Nutritional Support for Autoimmune Disorders

Stuffed Peppers

Stuffed Peppers

Stuffed Peppers

August 31, 2017
: 5-10
: 45 min
: 1 hr 30 min
: 2 hr 15 min
: Medium

By:

Ingredients
  • Peppers
  • 8-10 mini sweet peppers OR 3-4 large bell peppers (i used mini so I can put one for my son and it won't be too much for him to eat). they are super easy to make
  • Sauce
  • can of tomato sauce (crushed tomatoes) or if you are using your own about 3 cups
  • 1-2 T tomato paste
  • 2-3 T vegan sour cream (for dairy free alternative)
  • olive oil
  • Vegetable Filling
  • 1 large onion, diced
  • about 5-6 button mushrooms, finely diced
  • 2 carrots, shredded
  • olive oil for frying
  • salt
  • Meat filling
  • 1/2 C brown rice, rinsed and drained
  • 1/8 C lentils rinsed well and drained
  • 1/8 C quinoa, rinsed well and drained
  • 1.5- 2 C water
  • olive oil
  • 2-3 cloves of garlic, minced/ grated
  • 1 cube of vegetable bouillon (for flavor- OPTIONAL)
  • salt
Directions
  • Step 1 Cut the tops off of the peppers and carefully remove the seeds, rinse and set aside. They should look like little cups ready to be filled with delicious stuffing
  • Step 2 in a frying pan heat some olive oil about 1 T, add tomato sauce and let it heat up
  • Step 3 add tomato paste, stir it in well. Let the tomato sauce cook out a bit, you want it to thicken up, about 10 minutes or so, you might want to cover it with a lid so it doesn’t splash all over the place
  • Step 4 now add sour cream and let it cook for about 1 minute
  • Step 5 set the sauce aside
  • Step 6 in a frying pan heat olive oil, about 1/4 C
  • Step 7 once it’s hot add onions, and let them brown up a bit, do not stir too often but also watch out and don’t let them burn
  • Step 8 add mushrooms and allow them to cook with onions for about 4 minutes
  • Step 9 add carrots and cook for another 5-7 minutes until the carrots are soft
  • Step 10 salt to taste
  • Step 11 In a small sauce pan, heat up a bit of olive oil (about 2 T )
  • Step 12 add garlic and veg cube and stir frequently not letting garlic burn, about a minute
  • Step 13 add water now and then rice/quinoa and lentils
  • Step 14 bring to a rapid boil, stir then lower the heat and simmer COVERED for about 20-25 minutes, if you notice the water gone before 20 minute mark then add a bit of boiled water
  • Step 15 add salt to taste once the rice is done
  • Step 16 To assemble, mix brown rice with onion/mushroom/carrot mixture, taste it, if it needs a bit salt add some more now – this is your filling Pick up the pepper and stuff it carefully with the filling above
  • Step 17 Place it in a medium sauce pan that will comfortably fit your peppers and sauce, you want peppers standing up with the opening facing up
  • Step 18 Once all the peppers are stuffed and in the pan, add water almost to the top of peppers
  • Step 19 Bring it to a boil
  • Step 20 Add tomato sauce on top, and let it simmer for 30-40 mins
  • Step 21 Serve with cilantro and sout cream on top (optional)
Veronika Soares
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