I made this recipe last week with my mom and got so many requested so I wanted to share it with all of you! It turned out so delicious. The special sahyadri rice I used was brought to me from my intern who got it in India. It’s rich in iron, easy to digest, has a low glycemic index, and it’s good for diabetics. If you can’t find it in the states, use basmati rice, quinoa or cauliflower rice! It’s only 2 tablespoons for the entire recipe so this is still pretty low carb!
Vegan Stuffed Peppers
- 6 green peppers
- 2 tbsp extra-virgin olive oil
- 1 cup cabbage, thinly sliced
- 1 leek, thinly sliced
- 1 yellow onion, thinly sliced
- 1 carrot, grated
- 2 tbsp sahyadri rice or quinoa
- 1 and 1/2 cups tomato sauce
- 2 garlic cloves, grated
- 2 tbsp parsley, chopped
- STEP 1. Cut the top off of the peppers and set aside. You will use the top to cover them so the stuffing doesn’t come out when they are baking.
- STEP 2. Remove the seeds from inside.
- STEP 3. Heat olive oil in a large skillet over medium heat.
- STEP 4. Add the cabbage, leek and onion. Sauté for 2-3 minutes and add the grated carrot. Cook for a minute or two, until golden.
- STEP 5. Add the rice or quinoa and 1/2 cup of water. Cover with a lid and simmer for 5 minutes, until the rice looks translucent and is slightly cooked.
- STEP 6. Preheat oven to 400 F or 200 C.
- STEP 7. Using a spoon, add the veggie mixture into the peppers and place in a baking dish. Cover the peppers with their top.
- STEP 8. Fill up the pan with water so that it covers the peppers half way (about 2 1/2 cups) and place in the oven. Turn the peppers around after 20 minutes so each side can get golden and cook for another 20 minutes.
- STEP 9. Warm up the tomato sauce in a small sauce pan and add garlic and parsley. Cook for 5 minutes and turn off heat.
- STEP 10. Serve stuffed peppers and top with two tablespoons of tomato sauce.