These take some time to make – mostly the chopping of vegetables – but if you have a food processor, it works wonders for this recipe! In addition, make this recipe in bulk and freeze individual servings for a great dinner or lunch any day of the week!
6 red peppers, with tops cut off and cored
¾ cup brown rice
1 onion, diced
2 cloves garlic, minced
1 zucchini, grated
1 large carrot, grated
1 celery stalk, diced
1 tsp dried thyme
1 tsp dried oregano
¼ tsp paprika
¼ tsp cayenne pepper
3 tbsp olive oil
Sea salt and fresh ground black pepper to taste
- Preheat oven to 350˚ F.
- Cut the tops off each pepper; clean out the stem portion and seeds. Stand the peppers upright in a casserole dish and set aside.
- Cook rice until partially cooked; about three-quarters of the way.
- Warm 1 tbsp olive oil in a large pan over medium heat. Add the onion and garlic and sauté for two minutes. Add zucchini, carrot, celery, rice and thyme, oregano, paprika and cayenne; sauté until veggies are tender, about 5 minutes.
- Stuff peppers full of the rice mixture.
- Pour ¼ cup water in the bottom of the casserole dish, so the peppers don’t stick to the bottom while cooking.
- Drizzle 1-2 tbsp olive oil over peppers and season with sea salt and black pepper.
- Cover and bake for approximately 45-50 minutes. Serves six.
Peggy Kotsopoulos is a Registered Holistic Nutritionist who empowers people to live a vibrant and healthy life by encouraging them to make healthier lifestyle and dietary choices that are realistic and delicious! Peggy is the resident nutritionist on CBC’s Steven and Chris Show and has also been featured on CBC News, CityTV and Virgin Radio.