Stuffed Bell Peppers

I can’t decide if this dish should be classified as a main dish or side..I guess it all depends on your perspective. Some would say that a vegans plate is composed of nothing but sides. Well, you know what we say to that…tunnel-vision anyone? And aren’t the ’sides’ the best part anyway?

This recipe is so easy and quick! I didn’t even precook any of the veg! And with stuffing it in the peppers, the veg picks up the flavors of the bell pepper, and the pepper is so good to eat with the stuffing because, well, there’s not much that’s better than a soft juicy bell pepper. It pairs nicely with some millet pilaf, or perhaps some spicy or roasted potatoes, steamed green beans, or potato and green bean salad. It could also go nicely with orzo with peas if you’re looking for something heartier. On the lighter side, it can stand alone or be served with some soup. Ok, enough pairing ideas..here’s the recipe!

Ingredients:

1/2 yellow onion, finely diced
1 carrot, peeled and diced
1 medium tomato, diced
1/4 C frozen corn
1/4 C frozen peas
1-2 slices bread, cubed (I used Rosemary Sourdough, but any will do)
1 can (or 1-1.5 C) cannellini beans (or other white bean – or even black, whatever)
1 head broccoli, chopped into florets
salt and pepper to taste
fresh herbs from garden, such as sage, rosemary, oregano, basil, thyme..etc
4 medium sized bell peppers, any color (red, yellow, and orange are the best in my opinion)

Directions:

1. Preheat oven to 400. Throw all ingredients into large mixing bowl. Stir to blend.

2. Cut top off 4 bell peppers, any color – I like red and yellow, or orange. The tops pull off nicely once you cut it. If you want, try to remove the fleshy white parts…but don’t stress yourself.

3. Stuff peppers with filling. Place in oven and cook for 15-20 minutes, until the peppers are starting to wrinkle. At this point things should have been warmed through. If it’s not browned enough on top for you, turn on the broiler for just a few minutes to brown.

4. Turn off heat, and let the peppers sit in the oven while you prepare anything else you need for the meal, or at least 5 minutes.

Variations: If you’re feeling adventurous, you could test them out on the grill.. I bet they’d be super tasty!

Note: If you want these to be gluten-free, just make sure the bread you stuff them with is gluten-free!!

Happy Cooking!