The flavor and ingredient combinations are limitless, which means it's a simple way to use up all those random odds and ends sitting in the fridge. In this instance, it was a great way to sneak in yet another member of my bountiful zucchini harvest.
I didn't have any meat or cheese (considering my love of cheese this was a shock and has since be remedied), so I improvised with a selection of veggies and a couple of leftover cooked grains. It wasn't until after I'd eaten that I realized, "Hey, this was a vegan dinner ... and I didn't even really miss the cheese."
Vegan Stuffed Bell Peppers
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1 small-to-medium sized zucchini, diced
- 1 fennel bulb, trimmed, cored and diced
- 2 cups cherry tomatoes
- 1/4 teaspoon dried thyme
- 2 Tablespoons Extra Virgin Olive Oil
- Salt and pepper, to taste
- 4 bell peppers
- 2 cups cooked grains (I used a mix of quinoa and brown rice)
- 1/4 cup water
- Pre-heat oven to 350 degrees Fahrenheit.
- Gently slice the tops off the peppers and remove the seeds.
- Place in a ceramic or glass baking dish. Set aside.
- In a large frying pan heat the olive oil.
- Add the diced onion and saute until translucent.
- Toss in the garlic and cook until lightly golden brown.
- Add the diced zucchini and fennel. Season with salt and pepper. Cook until fork tender.
- Add the whole cherry tomatoes. Season with the thyme and cook until the tomatoes burst.
- Remove from the heat and stir in the cooked grains.
- Spoon the vegetable mixture equally into each hollowed-out bell pepper.
- Pour 1/4 cup of water into the bottom of the baking dish.
- Place in the stuffed peppers in the oven and cook for approx. 1 hour, until the peppers are very tender.
- Drizzle with additional olive oil (if desired) before serving.
I brought out an array of hot sauces to accompany these stuffed beauties. It added a little fun and extra punch, not that they needed it.
What are your favorite ways to make stuffed peppers?