One of the recipes I shopped for yesterday was from the PlantPure website - Greek Stuffed Peppers. I will put the recipe below and have added some photos to show what I did. I knew my kids would turn their noses up at this dish, they do that to almost any dish whether they like it or not, depending on the day. I told them they didn't have to eat the pepper, but that they had to eat what was inside and there were no second options. This was dinner! And you know what? They liked it! Everyone liked it! This recipe will be kept and maybe I'll change the filling around a bit.....who knows, maybe use quinoa instead of rice.
Last night Shawn and I watched this movie.
Again, I feel like my eyes are being opened to what we've known all along. Eating bad will not help your body get well or stay well. But, eating what is good for you will keep you healthy and heal you from your illnesses. I would highly recommend watching this one too and it's free if you have Amazon Prime.
Greek Stuffed Peppers
Serves 4
Cooking time = 1 hour
Preheat oven to 350 degrees
Ingredients
6 lg. or 8 small bell peppers
1 lg. onion, diced
4 cloves garlic, minced (I added this to the recipe)
3 small zucchini, peeled and diced
3 med. carrots, peeled and diced
1 C. low sodium vegetable broth
3 C. cooked brown rice
5 TBSP tomato paste
3/4 C. fresh parsley, chopped
3/4 C. fresh dill, chopped
1 lemon, juiced
1/4 tsp pepper
1/2 tsp Herbamare or salt
Cut around the stem of your peppers like you would with a jack-o-lanter. Remove all of the seeds, wash and dry. Place the peppers in an oven safe dish and arrange upright with the tops on. Bake for 30 minutes.
You guys, cooking real food is time consuming and I think that's why no one likes to do it. It's so easy to find something, defrost it and cook it. But, look at how pretty this is and it was delicious!
While those are in the oven, you can prepare the filling. I cooked the rice according to the package first and set it aside. Then I sauted the zucchini, carrots, onions and garlic in a pan with the vegetable broth for about 5-6 minutes or until the onions were translucent.
Disclaimer : animals were harmed in the making of my dish. I forgot to buy vegetable broth, but I had chicken broth at home. I am not against eating animals, so this does not bother me :o)
When they are ready, add in the rice and the tomato paste, until coated through.
I am just now noticing how terrible my cooktop looks!
Then I added in the parsley, dill, lemon juice, pepper and Herbamare. That is a salt substitute (there in the green and white shaker). I found it with the salt and spices at Whole Foods. Stir to combine.
When the peppers are ready, fill them with the stuffing...
Put the tops back on and bake for another 30-40 minutes.
Mine were ready in 30 minutes.
Maybe it was the prospect of starving or maybe they really did like it, but I was surprised Caleb and Amelia both ate all of the filling. Shawn ate 2 of them and I have one left over for lunch today!
Try this recipe out!