Stuffed peppers vegetarian style healthy
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- 4 Tbsp
- 1 c
- chopped onion
- 3 clove
- garlic, chopped
- zucchini, diced
- 1 can(s)
- diced tomatoes (28 ounce big size can)
- 2 c
- cooked brown rice
- large green peppers, sliced in half
- 1 jar(s)
- paul newman's sockerooni pasta sauce
- 1 c
- shredded cheddar cheese
Cook your brown rice if it isnt already cooked or if you do not have left overs.
Dice the vegetables on the small side, so you can stuff the peppers easily.
Add to the sauteed vegetables in the large frying pan.
Open the can of diced tomatoes. Pour the juice from the can into a 9x13 baking dish with high sides. Squeeze the tomatoes to extract more juice from the tomatoes. They dont have to be bone dry, but most liquid removed.
Stuff your pepper halves with the rice filling.
Place them in the baking dish that has the tomato juice in it.
Top them with one can of Sockarooni sauce.