Another recipe I have made this week is stuffed bell peppers. No meat. Veggies and Rice only.
Stuffed Bell Peppers
6 Green Bell Peppers, cored
1 1/4 C cooked Wild Rice
1 1/4 C cooked Brown Rice
1 or 2 Zucchini, diced
2 stalks Celery, diced
1C Baby Carrots (or 2 large), diced
1 Red Onion, finely diced
1 Yellow Onion, finely diced
1 Roasted Red Bell Pepper, diced
1 can Water Chestnuts, diced
1-2 eggs, whisked (these are optional-they help bind the rest together but aren't necessary)
1 can Tomato Paste
1 can Tomato Sauce
Sea Salt and Fresh Ground Pepper to taste
(optional is to add some diced roasted poblano peppers or diced jalapenos to add some heat to the dish)
Preheat oven to 375.
In a small bowl, empty both cans of tomato. Add approximately 1 tsp oregano. Whisk until smooth.
Place peppers into baking dish/casserole dish. Place 1 Tbsp tomato mixture into bottom of each pepper.
Bring a large pan to medium heat, add one turn around the pan of olive oil (about 1/2 to 1 Tbsp) Add in onions, celery, carrots. Cook for 3 minutes. Add in zucchini. Cook stirring frequently until veggies are crisp tender and onion is opaque. Stir in rices, water chestnuts and roasted red pepper. Heat through. Turn off heat and cool slightly. Place in a bowl and add in the whisked eggs until fully mixed.
Fill each bell pepper with rice mixture. Top each pepper with remaining tomato mixture.
Cover casserole dish and bake at 375 for 1 hour. You can remove the cover 15 minutes before done. Remove from oven and let stand for 5 minutes.