Greek Rice Stuffed Peppers

Wednesday May 29 | BY |
| No Comments

GreekStuffedPeppersLarge-1

When I serve these at dinner parties they’re a huge hit!

When I traveled in Greece I sampled several vegan versions of stuffed vegetables. Greek rice stuffed peppers was one of my favorites. I switched out the traditional Arborio rice for brown rice to make this a whole grain version. If you like the combination of lemon and dill, you’re going to love these.

Prep Time: 30 min

Total Time: 1 hour 20 min

Yield:Serves 3-4 for entrées or 6-8 as a side dish

Ingredients

6 large or 8 small bell peppers (any color but green)
1 large onion, diced
3 medium carrots, peeled and diced
3 small zucchinis, peeled and diced
1 cup / 236 ml. vegetable broth
3 cups cooked brown rice
5 Tbsp. tomato paste
3/4 cup whole fresh parsley, de-stemmed and chopped
3/4 cup whole fresh dill, de-stemmed and chopped
1/2-1 lemon, juiced
1/4 tsp. fresh ground pepper
3/4 tsp. Herbamare or salt (or to taste)
1 lemon—cut into wedges (optional)

Directions

  1. Preheat oven to 350 F /175 C. Cut tops off of peppers like you would a jack-o-lantern,
    remove seeds, and wash thoroughly.
  2. Place in an oven safe dish arranged upright and put tops back on. Bake for 30 minutes.
  3. Meanwhile, in a large pan, saut. onions, carrots and zucchini in vegetable broth for 5-6 minutes.
  4. Stir in the rice and tomato paste and coat thoroughly.
  5. Add parsley, dill, lemon juice, pepper, and Herbamare or salt and stir to combine.
  6. When peppers are ready, remove from oven and fill with stuffing.
  7. Place tops back on peppers and bake for an extra 30-40 minutes until peppers are soft.
  8. Serve additional wedges of lemon if desired.

Additional Tips

Don’t use green peppers. Green peppers are unripe and much harder. They will not be done in time if you cook them along with red, yellow or orange peppers. You can substitute white rice if you like.

Nutrition Facts
6 Servings

Amount Per Serving

  • Calories 170.9
  • Total Fat 1.4 g
  • Saturated Fat 0.3 g
  • Sodium 325.7 mg
  • Total Carbohydrate 37.1 g
  • Dietary Fiber 5.6 g
  • Sugars 3.6 g
  • Protein 4.4 g
Veronica Grace

Veronica Grace

Veronica Grace runs www.LowFatVeganChef.com and is a self taught “at-home” chef and food enthusiast who focuses on promoting an oil-free and low-fat vegan/plant-based diet and lifestyle.

She honed her skills in the kitchen day after day by testing oil-free raw and vegan recipes on family and friends. She found most regular recipes and restaurant foods too oily and high in fat. Many modifications were needed to tweak things in the right direction.

She finally quit modifying and altering existing recipes, and started writing down and photographing her own creations to share on her blog.

Veronica has created several recipe ebooks such as “Savory Raw Dinner Recipes,” “Comfort Soups To Keep You Warm,” and “Vegan Comfort Foods From Around The World.” In addition, her latest book, “Vegan Comfort Foods From Around The World” is now available in hard copy at http://www.lowfatveganchef.com/comfortfoods.

Comments are closed.