Italian Plant Powered Stuffed Peppers

By Bounty & Soul | July 10, 2020

ITALIAN PLANT POWERED STUFFED PEPPERS

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Ingredients

  • 6 large bell peppers any color, top cut off and seeds removed
  • 1/4 cup water
  • 1 medium onion diced
  • 3 –4 cloves garlic minced
  • 1 cup 8 oz. No Evil Italian Sausages, crumbled
  • 1 cup zucchini diced
  • 1 cup yellow squash diced
  • 8 oz. mushrooms sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Pinch red pepper flakes
  • 1/4 cup fresh chopped parsley
  • 1 can 14 oz. tomato sauce
  • 1 cup cooked brown rice or quinoa
  • Salt & pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • Saute: In a large skillet, heat water over medium heat, add onion, garlic and crumbled No Evil Italian Sausage, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
  • Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.
  • Bake: Cover the baking dish with lid or tin foil, and bake on the center rack for 35–40 minutes. Remove cover and bake for another 5–10 more minutes.
  • Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.