Vegetarian Stuffed Green Peppers

 Missy Tippens

I hope you've all had a good week and are enjoying a bit of cooler weather. Today I wanted to share a meal I made recently that turned out really good! It was a Dinnerly recipe that I adjusted some.

Green peppers (however many you want to make. I did two since we're empty nesters again!)

Zucchini--one large, cut lengthwise into 1/2 inch slices 

Rice (I prefer brown for the fiber)

1 can of whole tomatoes (use your kitchen shears to chop them up right in the can) or just use a can of diced tomatoes or even tomato sauce if you prefer a smoother sauce

Cheese (the recipe called for feta, but I think I'll try fresh mozzarella next time or even cheddar)

chopped garlic

Italian seasoning

First, I put the rice on to cook. While cooking, I cut the peppers in half, cleaned out the seeds, and brushed all over with olive oil.

Then I roasted the green peppers on broil until they were starting to brown a bit. I flipped them over and added the zucchini to the baking sheet and roasted until the other side of the peppers was charring as well. I actually had to roast the zucchini a bit longer until it was softened. Let the vegetables cool a bit so you can handle them. Then chop up the roasted zucchini.

While the veggies are cooking, heat oil in a skilled and add the garlic. Then add the tomatoes and seasoning. Simmer for a few minutes.

Once the zucchini is chopped/shredded, stir it into the sauce. Then mix half of the sauce into the rice.

In a baking dish (I used a regular sized casserole dish to hold the four pepper halves), place the green peppers, cut side up. Fill with the rice/tomato/zucchini mixture. Top with the remaining sauce and crumble the cheese over the top.

Put it under the broiler until the cheese melts.

This turned out so good! I really enjoyed it and will make it again. It's a great dish for a meatless Monday. And very filling!

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