SEVEN DAY PLANT STRONG CHALLENGE: DAY 6 (2016 post)
Hands down, this is one of my favorite vegetarian dishes. It’s especially rewarding to make during the growing season when our gardens are brimming with peppers.
Vegetarian Stuffed Peppers (inspiredby University of California Davis Integrative Medicine Menu Book)
Looking for a lighter selection for your meal planning? In between heavy holiday meals and cookie laden Christmas parties, you can pace yourself with a nod to vegetables, whole grains, and fruit. This recipe yields four half stuffed peppers; I ate two halves for dinner and froze the other two. Pair with fresh fruit.
I switched up a few ingredients from the original recipe to suit my personal preferences. One time I made these with leftover hash browns (leaving out the sweet potato) instead of rice and they were just as tasty. I’ve also used spinach instead of kale since that’s what I had on hand.
2 red, green, or yellow peppers, halved longways, pulp and seeds removed
3/4 cup vegetable stock
1/2 large yellow onion, diced
1/4 cup marinated artichoke hearts, diced
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