Low Iodine Vegan Greek-Style Stuffed Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers (any color)
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
- 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
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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