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Vegetable and rice stuffed peppers topped with cheese.

Vegetable and Rice Stuffed Peppers

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 4 bell peppers any color: red, orange, yellow, and green all work well
  • 2 tbsp butter or oil
  • 2 cups brown rice
  • 4 cups broth chicken, veggie, or bone broth
  • 1/2 lb pork sausage optional or can be substituted for vegan sausage
  • 2 small zucchini or yellow squash
  • 2 carrots
  • 1 onion
  • 2 cups spinach or kale optional
  • 2 cups shredded cheese optional
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Melt butter or oil in a pot over medium heat, then add the rice. Toast the rice until it starts to color.
  • Add the broth and bring to a boil. Cover and lower the heat to maintain a low boil for 45 minutes. Check to see if the rice needs more liquid. If it does, add one cup at a time and continue cooking until the rice is soft.
  • While the rice boils, dice the vegetables into very small pieces.
  • Cook the sausage, onion, and carrots in a large frying pan. Brown the sausage meat, breaking it up as it cooks.
  • When the carrots begin to soften, add the zucchini or squash to the pan. Season with salt, pepper, and Italian seasonings.
  • Once the veggies are soft, add chopped spinach or kale (if using) and stir until it wilts, then remove from heat.
  • Cut each pepper in half and remove the seeds.
  • After the rice is done cooking, add the veggies to the rice and mix to combine.
  • Stuff each pepper with a heaping scoop of the rice mixture, dividing it evenly between the peppers.
  • Bake in a 400° F oven for 30 minutes. Then top with cheese (if using) and return to the oven until peppers are soft and the cheese begins to bubble (5-10 minutes).
Keyword pepppers, rice, vegetables, zuchinni