Vegetarian Stuffed Bell Peppers
Velvety and sweet bell peppers are filled with vegetables and brown rice, and seasoned with NutraSalt low sodium sea salt for a delicious and healthy side dish or main course.
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
- 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.
- 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.
- 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 uncovered for 30 minutes.