http://www.forksoverknives.com/
Greek Stuffed Peppers
Serves 3-4
Ingredients:
• 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
• ¾ cup fresh parsley, chopped
• ¾ cup fresh dill, chopped
• 1 lemon, juiced
• ¼ teaspoon pepper
• ½ teaspoon Herbamare or salt
• 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
• ¾ cup fresh parsley, chopped
• ¾ cup fresh dill, chopped
• 1 lemon, juiced
• ¼ teaspoon pepper
• ½ teaspoon Herbamare or salt
Preheat oven to 350ºF.
Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with 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 350ºF for 30 minutes.
Meanwhile in a large non stick 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 out of oven and fill with stuffing.
Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
Serve with additional wedges of lemon and dill for garnish if desired.
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