One of my favorite dishes of my mother’s was her tangy and healthy stuffed peppers, but her method was a bit intimidating to me. This version is very, very small, quick and easy to make. You can try this with quinoa or millet too!
1 small onion or half large onion, chopped
3 cloves garlic, chopped
3 tablespoons olive, canola or safflower oil
1 teaspoon sea salt
1/2 teaspoon oregano
1/8 teaspoon black pepper
2 cups cooked brown rice
2 tablespoons tomato paste
1/3 cup water
1/3 cup chopped fresh parsley
2 large red or green bell peppers cut into 1-2 inch strips
Chopped fresh parsley
Extra virgin olive oil
Vegan Parmesan cheese
Preheat the oven to 350 degrees F and oil a regular 12-muffin pan.
Cook the onion and garlic in the oil until it begins to brown lightly. Stir in the spices. Add the rice and continue to cook for 2 minutes. Stir in the tomato paste and water until integrated. Stir in the parsley. Turn off the heat.
Arrange the pepper strips in each cup, covering the bottom and part of the sides as possible. Spoon the rice mixture onto the peppers and bake 30 minutes, or until lightly browned. Serve warm.