Low Sodium Vegan Greek-Style Stuffed Peppers

Total time1 hr 30 min

Prep time25 min

Cook time1 hr 5 min

Low Sodium Vegan Greek-Style Stuffed Peppers

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color)
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For the filling

3 tbsp olive oil, divided
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 cup long-grain white rice, uncooked
1 can (14 oz) diced tomatoes, with juices
¼ cup fresh flat-leaf parsley, finely chopped
¼ cup fresh mint leaves, finely chopped
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup pine nuts (optional)

For the sauce

1 can (14 oz) crushed tomatoes
½ cup vegetable broth
1 tbsp olive oil
½ tsp sugar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and set them aside. Remove and discard the seeds and membranes, then stand the peppers upright in a 9x13-inch baking dish, trimming a thin sliver from the bottom of any that won't stand flat.
2
Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.

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