Greek Stuffed Peppers
This is dinner tonight – the peppers are in the oven!
6 large or 8 small bell peppers
1 large onion, diced
3 small zucchini, peeled and diced
3 medium carrots, peeled and diced
1 cup low-sodium vegetable broth
3 cups cooked brown rice
5 tablespoons tomato paste
3/4 cup fresh parsley, chopped
3/4 cup fresh dill, chopped
1 lemon, juiced
1/4 teaspoon pepper
1/2 teaspoon Herbamare or salt
Preheat oven to 350º F.
Cut around the stem of peppers like you would cut a Jack-o-lantern top, retaining the top with the stem. Remove seeds carefully and wash and dry thoroughly.
Place peppers in an oven-safe dish and arrange upright and put tops back on.
Bake at 350º F for 30 minutes.
Meanwhile in a large nonstick pan, saute onions, zucchini, and carrots 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 (or salt) and stir to combine.
When peppers are ready, take them out of the oven and fill them with stuffing.
Place tops back on peppers and bakes for an extra
30-40 minutes until the peppers are soft.
Source – Mona Aumair