Mediterranean Stuffed Red Bell Peppers
Makes 5 servings
6 large red bell peppers
1 medium brown or white onions, chopped
2 1/2 cups cooked brown rice
4 garlic cloves, minced
3 tbsps.Olive oil
1 cup garbanzo beans
1/4 cup chopped Greek olives
1/2 cup diced mushrooms
1/2 cup fresh basil chopped
2 Roma tomatoes, chopped
Few pinches of red chili flakes
1 tsp. sea salt
1 tbsp.. nutritional yeast
3-4 ounces crumbled goat feta cheese
1 cup marinara sauce or pureed tomatoes
Preheat the oven to 350 degrees.
Cut about an inch from the top of the red pepper and remove the seeds. (Remove the stem. Save and chop the tops to use in the filling)
Place the peppers side by side in a deep baking dish with the opening facing up.
In a large bowl stir together all of the filling ingredients and set aside (you can sauté the vegetables first before stirring into the bowl of filling ingredients.
Stuff the peppers with the filling mixture so that it almost overflows.
Top the peppers with a couple tablespoons of marinara sauce and extra feta cheese.
To the baking dish add about 2 inches of water surrounding the filled peppers. As the water heats in the oven this will help to soften and cook the bell peppers.
Bake for about 45 minutes.