Vegetarian Stuffed Bell Peppers


1 tablespoon olive oil
1 sm. onion, chopped
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon basil
2 carrots, julienned
1 cup peas, fresh or frozen
1 tomato, diced
1/2 cup finely chopped walnuts
1 1/2 cups cooked brown rice
3 cups tomato sauce (your favorite bottled or homemade)


Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes.
Meanwhile, heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through.
Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.




8.0 servings


Thursday, December 10, 2009 - 1:22am

Related Cooking Videos