Stuffed Peppers

Stuffed Peppers
Write a review
  1. 5 large green peppers
  2. 2 cups of rice
  3. 1 zucchini
  4. 2 Asian Eggplant
  5. Scallions or 2 small onions
  6. 1 clove crushed garlic
  7. Mint
  8. Parsley
  9. Tomato Sauce
  10. Salt
  11. Pepper
  12. Bread crumbs
  1. Dice up zucchini, summer squash, eggplant, and scallions (you may sub any veggies you want!)
  2. Sautee in medium pot until partially cooked/browned with olive oil.
  3. Add rice, a few chopped mint leaves and parsley leaves, salt, pepper, crushed garlic, and a 1/4 or so tomato sauce and stir constantly until rice is half cooked.
  4. Cut tops out of peppers and scoop out seeds.
  5. Put some tomato sauce in each pepper, followed by rice mixture.
  6. Top with more sauce and then bread crumbs.
  7. Put a layer of sauce in a baking dish and then stand peppers up in dish.
  8. Bake 1 hr at 350.
Tracie's Community Farm, LLC

Leave a Reply

Your email address will not be published. Required fields are marked *