Stuffed Green Peppers
Stuffed Green Peppers are an easy vegetarian and gluten free meal. Filled with Italian seasoned rice and tomatoes and baked in tomato sauce with mozzarella cheese on top!
Ingredients
- 1 cup uncooked brown rice
- 14.5 ounces chicken broth (approx. 1 3/4 cups)
- 3 large green peppers (all around the same size so they cook evenly)
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 29 ounces canned diced Italian seasoned tomatoes (2 cans)
- 15 ounces canned tomato sauce
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- salt and pepper
- shredded mozzarella cheese
Instructions
- Preheat oven to 400°F.
Cook the Rice:
- Bring the chicken broth to a boil, add 1 cup rice, bring back to boil and then turn the temperature all the way down to let simmer, cover tightly with lid.
- Allow rice to cook for about 30 minutes. Don't take the lid off during the cook time. Meanwhile prepare the peppers and make the filling.
Prepare the Peppers:
- Cut the tops of peppers off so there is a hole, remove ribs and seed on the inside, wash them.
- Arrange the peppers in a deep baking dish. Sprinkle the inside with salt and pepper.
Make the Filling:
- Add the olive oil to a large skillet and heat until shimmering.
- Saute the chopped onion and minced garlic. Season with salt and pepper.
- When soft, season with thyme, basil and oregano. Add the diced tomatoes and cook through.
- When rice is finished cooking, add it to skillet and mix everything together.
Fill and Bake the Peppers:
- Spoon filling into each pepper.
- Pour the tomato sauce all over peppers. Add water to leftover sauce in can (about 1/4 of the can), swirl around to get all the sauce then add to the bottom of the baking dish. Wrap tightly with foil or place a lid on top.
- Bake for about 1 hour, or until peppers are soft.
- Remove foil, add mozzarella cheese, and bake another 20 minutes to finish off and melt cheese.
