White or brown rice replaces ground beef. Sautéed onions, garlic, carrots and zucchini blend perfectly with tomato paste, cilantro and dill. A splash of fresh lemon juice brings out all of the flavors beautifully.
Adapted from Low Fat Vegan Chef / Serves 3-4
6 large red bell peppers
1 large onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and diced
3 small zucchinis, peeled and diced
1 cup vegetable broth
3 cups cooked brown rice
1 six ounce can tomato paste
3/4 cup whole fresh cilantro, de-stemmed and chopped
3/4 cup whole fresh dill, de-stemmed and chopped
1/2 lemon, juiced
1/4 tsp. fresh ground pepper
1 tsp. salt
Preheat oven to 350 F. Cut tops off of peppers (or cut horizontally depending on shape of peppers), remove seeds, and wash thoroughly.
Place in an oven safe dish arranged upright and put tops back on. Bake for 30 minutes.
Meanwhile, in a large pan, sauté onions, carrots and zucchini in vegetable broth for 5-6 minutes.
Stir in the rice and tomato paste and coat thoroughly.
Add parsley, dill, lemon juice, pepper, and salt and stir to combine.
When peppers are ready, remove from oven and fill with stuffing.
Place tops back on peppers and bake for an extra 30-40 minutes until peppers are soft.
Note: If you use green peppers, they will take longer to cook.