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Meatless Stuffed Peppers

I wanted to modify our Stuffed Bell Peppers recipe for a Meatless Dish and it turned out great! We've been focusing on eating less meat throughout the week and this variation was loved just as much as the meat version. I also like that this dish can stand on it's own, meaning you don't need any side dishes. Once the rice mixture is cooked, you simply stuff the peppers and bake.
With supervision kids can prepare this easily, especially steps like mixing the cooked rice mixture together and stuffing peppers with rice mixture.

6 bell peppers
1 chicken bouillon cube
3 Cups water
2 cups rice
1 onion
1 carrot
1- 1 1/2 cups tomato sauce
1-2 T. olive oil
pinch of salt and pepper
1 T. mixed herbs or Italian seasoning
Preheat oven to 350 degrees. Cut top of peppers off and take out seeds. If desired, cut in half lengthwise or leave whole. Bring a pan of water to boil and place peppers in. Boil several minutes until peppers start to soften. This step helps the peppers not take as long to cook in the oven. With tongs, lift peppers out of water a place in a casserole dish to cool. Set aside.
stuffed peppers
Add 1-2 tablespoons oil to a frying pan. Grate 1 onion and 1 carrot into the oil. If you prefer you can chop the vegetables instead with a food chopper. Sauté 1 minute or until onion starts to soften. Add 2 cups rice and 1 bouillon cube into the onion, carrot mixture. Stir several minutes until rice turns glassy. Stir in 3 Cups water. Turn to medium low and simmer with a lid on. Cook until rice is tender.

Once rice is cooled off, stir in tomato sauce. You want the mixture to not be too dry so add tomato sauce accordingly. Season with salt and pepper and stir in Italian seasoning. Stuff rice mixture into soft peppers and bake at 350 degrees for 20 minutes.
Sprinkle the top with shredded cheese and place back in the oven for 5 minutes, if desired.

~If you'd like more veggies added, I like to use an extra bell pepper and dice finely or chop with the food chopper and stir into the rice mixture.

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