I adore red peppers especially stuffed. I adapted this recipe from Sanoviv by adding shredded tempeh and riced cauliflower. I also sprinkled a bit of shredded parm on top and served with avocado/tomato salad. Hope you enjoy. Here’s the recipe.
They also contain several phytochemicals and carotenoids, particularly beta-carotene. Why is that important? They are antioxidants and have anti-inflammatory benefits.
3 large bell peppers (any color) 1 large sweet onion, chopped
2 tablespoons organic olive oil 1 teaspoon minced garlic
1⁄2 pound ripe tomatoes, chopped 6 tablespoons sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon of ground cumin
1 teaspoon of chili powder
1 cup of cooked chicken breast (shredded)* I used Tempeh for my pescatarian kid
1⁄2 cooked wild or brown rice * I used “riced” cauliflower
1⁄2 cup pine nuts
- Cut peppers in half (lengthwise) and scoop out the center.
- In a large skillet, soften the onion with a pinch of salt in oil for 3-5minutes over low heat.
- Add the garlic, tomatoes, sun-dried tomatoes, and all spices. Stir well for1-2 minutes.
- Mix in the rest of the ingredients.
- Pack this mixture into the pepper halves and place into a baking dish that has coated with coconut oil or butter. Pour hot water in the bottom of the dish (just enough to cover the bottom).
- Cover with foil and bake at 375 degrees Fahrenheit for 30 minutes.
- Remove foil and bake for another 10 minutes.
In this recipe, you may substitute shrimp, grass-fed ground beef or turkey, or tempeh instead of chicken.
You may use another vegetable for stuffing, such as a zucchini or yellow squash.