Ingredients
- 4 peppers
- 1 tablespoon olive oil
- 1 sm. onion, chopped
- 1 clove garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 carrots, julienned
- 1 cup peas, fresh or frozen
- 1 tomato, diced
- 1/2 cup finely chopped walnuts
- 1 1/2 cups cooked brown rice
- 3 cups tomato sauce (your favorite bottled or homemade)
Make it step by step
- Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes.
- Meanwhile, heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through.
- Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Food Meditation..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.