Vegetarian Stuffed Bell Peppers

Ingredients

• 4 peppers
• 1 tbsp. olive oil
• 1 sm. onion, chopped
• 1 clove garlic, minced
• 1 tsp. oregano
• 1 tsp. basil
• 2 carrots, julienned
• 2 tomatoes, diced
• 1 1/2 c. cooked brown rice
• 2 to 3 c. tomato sauce
• ½ tsp. Low Sodium Sea Salt NutraSalt

Directions

1. Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place peppers in steamer and steam for 4 minutes.
2. Meanwhile, heat oil in wok or large skillet, add onion and garlic. Sauté 1 minute. Add herbs and carrots, sautéing 4 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomatoes, brown rice and 1/2 cup tomato sauce. Heat thoroughly.
3. 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.
4. Bake uncovered for 30 minutes.