Vegetable and Rice Stuffed Peppers

Instructions

1. 1

   Prepare the bell peppers and oven

   • Preheat your oven to 375°F (190°C).
   • Slice the bell peppers in half lengthwise and remove the seeds and white membranes.
   • Arrange the pepper halves, cut-side up, in a single layer in a baking dish.
2. 2

   Sauté the vegetable filling

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
   • Stir in the minced garlic and diced zucchini. Cook for another 4-5 minutes, until the zucchini is tender.
   • Add the diced tomatoes, smoked paprika, dried oregano, black pepper, and salt. Cook for 2-3 minutes, allowing the tomatoes to break down slightly.
3. 3

   Combine and stuff the peppers

   • Remove the skillet from the heat.
   • Add the cooked brown rice to the skillet with the vegetables and stir everything together until well combined.
   • Carefully spoon the rice and vegetable mixture evenly into each of the pepper halves.
4. 4

   Bake the stuffed peppers

   • Pour the low-sodium vegetable broth into the bottom of the baking dish, around the peppers. This will help them steam and prevent sticking.
   • Cover the baking dish tightly with aluminum foil.
   • Bake for 25 minutes.
   • Remove the foil and continue to bake for another 10 minutes, or until the peppers are tender and the filling is heated through.
5. 5

   Garnish and serve

   • Remove the peppers from the oven and let them cool for a few minutes.
   • Sprinkle with fresh chopped parsley before serving.