Stuffed Peppers
This versatile and colorful dish is perfect for lunch or dinner. You can pair it with many side dishes for a complete meal but works just fine alone. Many of the ingredients are already staples in your home. This is one you’ll want to share with your closest friends.
Servings Prep Time
4-6 people 25 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
30 minutes
Stuffed Peppers
Stuffed Peppers
This versatile and colorful dish is perfect for lunch or dinner. You can pair it with many side dishes for a complete meal but works just fine alone. Many of the ingredients are already staples in your home. This is one you’ll want to share with your closest friends.
Servings Prep Time
4-6 people 25 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
30 minutes
Stuffed Peppers
Ingredients
  • 1 1/2 cup cooked brown rice or quinoa, cooked
  • 3 large red peppers cut in half lenghwise and seeds removed
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 8 oz mushroom sliced
  • 1 can kidney (or other) beans, drained and rinsed
  • 8 sun-dried tomatoes soaked in hot water and roughly chopped
  • 2-3 large leaves Swiss chard roughly chopped
  • 1-2 cup pasta sauce or tomato sauce
  • 1/3 cup finely chopped raw cashews
Instructions
  1. Preheat oven to 375 degrees.
  2. Parboil the peppers in boiling water for 5 minutes. Drain. *Tip: you can skip this step, but it’ll take twice the time to cook in the oven. Allow 40 minutes if you skip this.
  3. Saute the onions in a large sauté pan with a little water. Add garlic and mushrooms and continue to cook until they’re almost soft. Add the beans and chard and cook until wilted. Add the sun dried tomatoes, the pasta sauce and 1 1/2 cups rice. Stir to combine.
  4. Fill the peppers “cups” until full and top with chopped cashes.
  5. Cook covered with foil for 20-25 minutes until heated through. Remove foil and brown cashews for another 5-10 minutes.

This recipe was printed from plantbasedcooking.com