Episode 10: Vegetarian Stuffed Peppers


If you are looking for a Lenten (oil permitted) recipe you might like this one. It is very easy to make and a great way for using left over rice.

Vegetarian Stuffed Peppers
Author:
Recipe type: Main Dish
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
Stuffed Peppers
  • 6 sweet peppers (cut in half long-wise)
  • 1 cup rice (2 cups if using cooked rice)
  • 2 cups zucchini (shredded- one zucchini should be enough)
  • 2 cups yellow squash (shredded- one squash should be enough)
  • 2 cups carrot (shredded - you will need 1 large carrot)
  • 2 cups mushrooms (coarsely chopped)
  • 1 Small red onion (diced)
  • 1 tablespoon turmeric
  • 1 teaspoon powdered garlic
  • ½ teaspoon powdered onion
  • Salt (to taste)
  • Pepper (to taste)
Sauce
  • 15oz tomato sauce
  • 10oz tomato soup
  • 1 cup water
  • ¼ cup sugar
Stuffed Peppers
  • ½ cup oil (Vegetable or Canola)
Instructions
Stuffed Peppers
  1. Cook 1 cup of rice in two cups of water adding 1 table spoon of oil. Quick tip for perfectly cooked rice. Place the 1 cup of rice and two cups of water into a pan. Bring the rice to boil stir the rice and cover the pot with a lid. Turn the heat down to a low simmer, let it simmer for 5 minutes. Turn the heat off completely and let it sit for 20 minutes without removing the lid.
  2. Cut the peppers length wise, remove seeds and membranes.
  3. In a large skillet or pot heat ½ cup of oil, add diced onion and coarsely chopped mushrooms sauté for 5 minutes or until onion becomes translucent.
  4. Add the the carrots, zucchini, and squash to the pan. Add turmeric, powdered garlic and powdered onion. Sauté for another 7-8 minutes or until the squash and zucchini become soft.
  5. Add cooked rice to the vegetables and mix everything well.
  6. Stuff the peppers with the mixture of rice and vegetables, place them into an oven safe pan. Pour the sauce (see step 7 bellow) all over the peppers and bake at 350°F for about 1 hour.
Sauce
  1. Mix the 15oz of tomato sauce, 10oz of tomato soup, 1 cup of water and ¼ cup of sugar.
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Meet the Author

Fr Vlad

Fr. Vlad Zablotskyy is the rector of Saints Peter and Paul Orthodox Church in Buffalo, NY. He enjoys cooking, baking bread and gardening.

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