Vegan, GF, and delish!
Here is what you need:
4 bell peppers (red, yellow, or green)
1 tbsp sea salt
1/2 long grain white rice
2 tbsp olive oil
1 onion
3 garlic cloves
1 14.5 oz can diced tomatoes (save 1/4c of the juice)
2 tbsp chopped fresh parsley
1/4 c ketchup
Boil water in a pot.
Once boiling toss in about 1 tbsp of sea salt.
Cut the tops off of the bell peppers and de-seed them.
Place them into the water upside down.
Let them boil for 13 mins.
After they are boiled place them upside down on a plate to steam themselves.
Toss the rice in the water and cook until tender.
In a skillet heat the olive oil and cook the onion until tender.
Then toss in the garlic and tomatoes.
Once the rice is cooked add the onion mixture and parsley.
Spoon the rice mixture into the bell peppers.
Whisk the tomato juice and ketchup and pour over the tops on the bell peppers. Bake at 350 for 15 mins.
So easy and so so good!
Enjoy! the peppers in the photo are topped with blue cheese. That was good too, but did make it non-vegan.
Please comment on your ideas and feedback.
Thanks, and happy eating!
