• 4 small peppers (halved or whole, your choice)
  • 1 cup of cooked rice
  • 1 eggplant cut into bite size pieces
  • 1 onion sliced
  • 3 cloves of garlic roughly chopped
  • handful of fresh basil
  • handful of fresh parsley
  • 8-10 mushrooms sliced
  • a handful of chopped kale

i love stuffed peppers. they are not something however i make all the time (but if you look here  you can find anther recipe).

we made these a couple weekends ago. a majority of my family eat mainly vegetarian. when they come over to visit i like to come up with creative vegetarian ideas on meat based meals. the more time i spend in the kitchen the better i am getting at it.

this is a great option for meatless monday. it makes a great dinner (for even meat eaters), serve with a side of salad and some garlic bread.

happy meatless monday!

veggie stuffed peppers

to prep:

  • pre-heat your oven to 350.
  • cook your rice or use left overs
  • spread 1 cup of sauce in the bottom of your baking dish.
  • cut and clean peppers, cut veg, herb set aside.
  1. in a large skillet heat tbl olive oil, add onions and garlic and saute for 1 minute, add mushrooms and cook for another 5 minutes. add kale, eggplant, herbs and continue to cook for another 5 minutes.
  2. remove skillet from heat and add rice, mix to combine.
  3. fill pepper halves with vegetable and rice mixture, place in baking dish, top with remaining sauce.
  4. cover with foil and bake for 45 minutes.
  5. remove foil and cook for an additional 15 minutes.
  6. when peppers are done, remove from the oven and let cool for about 5 minutes.

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