Veggie and Rice Stuffed Peppers

This is a perfect vegetarian meal, however it is quite time consuming, so I would recommend saving this one for a night where you have a lot of time and patience. I usually like to make it on the weekends in batches of 4,  eat one and refrigerate the rest. They can be easily re-heated and eaten later in the week!

My recipe contains...

- red peppers

- yellow peppers

- green peppers

- asparagus

- carrots

- onion

- pine nuts

- rice

- olive oil

- curry powder

- cinnamon

- basil

- cheese 

How to make it:

1. Bring a pot with 2 cups of water to a boil, add 1 cup of rice and let simmer on low for 20 minutes (this will fill up to 4 peppers).

2. Chop up the carrots, green pepper, asparagus and onion (or whatever vegetables you choose to use).

3. Sautee veggies and pine nuts in a pan with olive oil and spice to preference (I like to use a combination of curry powder, cinnamon, and a pinch of basil).

4. Mix veggies, nuts and spices into the rice. Sprinkle in a little cheese for a creamier texture. Set rice mixture aside.

5. Cut the tops off your peppers (I chose to use a combination of red and yellow) and hollow out.

6. Put hollowed out peppers into a pot, fill the pot with water so that the peppers are covered in water. Bring peppers to a boil then let simmer on low for 10 minutes. 

7. Preheat the oven to 350 degrees and fill peppers with rice mixture. 

8. Place peppers on a baking sheet and cook in the oven for 45. Let cool, then dig in!

Suggestions to make this even healthier: Try adding cubes of tofu for added protein, or replacing the rice with quinoa! 

A tip for speeding up the process: If you can prepare the filling in advance, it will definitely save you some time!