Description
Did ancient Greeks invent comfort food? Maybe not, but these Greek Stuffed Peppers sure feel like it.
Ingredients
Units
Scale
- 6 large or 8 small bell peppers (any color you love)
- 1 large onion, diced
- 3 small zucchinis, 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 (Herbamare is prepared with 1/3 less salt, infused with fresh organic herbs and vegetables)
Instructions
- Preheat the oven to 350°F/180°C.
- Grab a deep baking dish and get ready to make some magic.
- Prep the peppers. Slice around the stem, like you’re carving a mini pumpkin, and keep those tops!
- Scoop out the seeds, then give the peppers a quick rinse and pat them dry.
- Stand them up in your baking dish and pop the tops back on for now.
- Bake the peppers. Slide them into the oven for 30 minutes to soften up while you work on the stuffing.
- Sauté the veggies. Heat a large nonstick pan and toss in the onion, zucchini, and carrots with the vegetable broth. Let them cook for about 5–6 minutes, stirring occasionally, until they’re nice and tender.
- Mix the stuffing. Stir in the cooked rice and tomato paste, making sure everything is well-coated. Then add the parsley, dill, lemon juice, pepper, and Herbamare (or salt). Give it all a good mix—this is where the flavor really comes together.
- Fill the peppers. Once the peppers are out of the oven, take off the tops and stuff them generously with the rice mixture. Don’t be shy; pack it in!
- Bake again. Put the tops back on and bake for another 30–40 minutes, or until the peppers are tender and slightly roasted around the edges.
Notes
Created, Prepared, Tried, and Tested by Mona
