Stuffed Bell Peppers

Invincible Muffin » Recipes » Entreés

Stuffed Bell Peppers

(Cookbook for People Who Love Animals)

This recipe makes a lot. If you're only cooking for yourself and another person or two, consider reducing quantities.

You could also use this filling to stuff tomatoes or mushrooms.

2 Tablespoons oil
4 cloves garlic, diced
2 large onions, diced
1 stalk celery, diced
2 carrots, diced
1 green pepper, diced
jalapeño pepper, minced, to taste
5 Tablespoons tamari
¹/₂ teaspoon dried basil
¹/₂ teaspoon salt
black pepper to taste
¹/₂ teaspoon paprika
¹/₂ teaspoon oregano
3 cups cooked rice, or 1¹/₂ cups cooked millet and 1¹/₂ cups cooked rice
3 Tablespoons tahini
6 - 10 green bell peppers, cored and seeded

Preheat oven to 350°. Heat oil in large skillet over medium high heat. Sauté the garlic, onions, celery, carrots, pepper, jalapeño, tamari, and other spices for 15 minutes or until tender. Add to the cooked rice (or cooked rice-millet mixture). Add the tahini, mix well and adjust seasonings to taste.

Stuff each pepper almost to the top with filling. Place them on a baking sheet and bake 20-30 minutes until peppers are soft.

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