Ingredients● 6 red bell peppers
● 1 cup cooked rice (your favorite kind), salted
● ¼ cup olive oil
● 6 medium-large carrots, grated
● 1 large onion, cubed
● 4 cups shredded cabbage
● 2 zucchinis, cubed
● 1 14-16 oz. can tomato sauce
● Sea salt to taste
● Mrs. Dash or favorite seasoning to taste
● 4 cups water
Preparation
● Clean bell peppers thoroughly. Carefully cut off tops and remove the part that holds seeds.
● Pour olive oil into a large sauce pan; add 4 of 6 shredded carrots, onion, cabbage, and zucchini.
● Salt to taste and sprinkle with Mrs. Dash or favorite seasoning to taste.● Sauté for 10 minutes on medium heat; add tomato sauce and sauté for 2 more minutes.
● While vegetables are sautéing, combine rice with 2 shredded carrots and season with Mrs. Dash to taste. Make sure to salt rice when cooking.
● Stuff rice into bell peppers and cover with cut off tops.
● Add water to vegetables; salt to taste and cook for 3-5 minutes. ● Split sauce into 2 parts. Keep one part in a large sauce pan.
● Add in stuffed bell peppers; cover; bring to boil.
● Reduce heat to medium-low and cook for 35 minutes.
● Serve in a bowl, as seen on the photo. Use second part of sauce to serve with remaining peppers as needed.● The tops are eatable, and make for a beautiful presentation, but if you choose not to eat them, chop them into small cubes and add to sauce.
● You can add a dollop of Toffuti vegan sour cream if desired.
GOOD EATINGS!!!
