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Valentine's Day Stuffed Peppers

Course: Recipes, Sides
Servings: 4

Ingredients

  • 1 cup uncooked brown rice
  • 4 large red bell peppers
  • 1 Tbsp olive or avocado oil
  • 1 medium onion peeled and finely diced
  • 3 fresh garlic cloves minced or pressed
  • 3 celery ribs diced
  • 3 medium carrots peeled and small diced
  • 1 yellow or orange bell pepper seeded and finely diced
  • 12 oz mushrooms cleaned and diced
  • 2 cups of crushed tomatoes with juice
  • 1 cup shredded mozzarella cheese
  • 2 Tbsps chopped fresh oregano
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • sea salt and ground black pepper to taste, about 1/4 teaspoon each

Instructions

  • Preheat your oven to 375 degrees f.
  • Cook the brown rice according to package instructions.
  • Cut the tops off of the bell peppers and using a paring knife carefully remove and discard the seeds and pit.
  • Cut out a heart in the center of each bell pepper as shown in the photos; save the cutout hearts.
  • Place your peppers into a baking dish or tray and lightly spray with cooking oil. Sprinkle with sea salt and pepper to taste. Bake at 375 degrees f. for 10-12 minutes, or just until peppers slightly soften.
  • Meanwhile, in a large skillet heat your oil over medium-high heat. Add in onion, garlic, celery, carrots and sauté for 3-4 minutes. Stir in the yellow bell pepper and mushrooms and continue to cook for 3-4 minutes, stirring occasionally.
  • Turn your heat off, and add the cooked rice to the skillet together with the remaining ingredients.
  • Once the time is up remove your red peppers from the oven and stuff each with the rice mixture.
  • Fit the cutout hearts back into the peppers to prevent the stuffing from spilling out.
  • Return to the oven and bake for 18-20 minutes more, or until cheese is melted and everything is hot throughout.
  • To serve, remove the cutout hearts to expose the filling of each pepper.
  • Serve warm and enjoy!