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Stuffed Pepper Skillet


I have a surplus of zucchini from my garden this year. I’m not really surprised with my one zucchini plant giving so and boy the fun, I am having with my one plant that is feeding a small city. I give the zucchini away to friends/family or just at my mailbox in a bag marked garden surplus, because sharing is caring and when I have shared all I can I then turn to freezing this great veggie. I cut it in all sorts of ways from lasagna sized noodles to bite sized for soup then shredded for some wonderful bread or muffins plus using it freshly cut from the garden. So, today’s recipe is inspired by zucchini as you can guess and a few of my other veggies.

I was so excited to have peppers to use that I knew I would make an easy one pot kind of meal. I love stuffed peppers but didn’t have enough (at least not yet) to make a whole meal with them plus I had Anaheim chili to use. These peppers are mild on any scale but give a nice almost sweet flavor.

Not only do these peppers give a nice flavor but the really are awesome for our bodies. Did you know that Anaheim chili are mostly water, low in fat and bad carbs, so they make a great flavor in cooking for weight loss. These great little peppers also have vitamins like C, K, A and B6 so when you combine them with the bell pepper that is loaded with anti-oxidants and C just to name a few of the great benefits these two peppers have.

If you prefer you may substitute the rice with quinoa or any other grain, you enjoy or agrees with your body better.

After sautéing veggies let simmer for 15-20 minutes before adding the rice.

Stuffed Pepper Skillet:

1 1/2 cup rice cooked according to package directions

1 small zucchini chopped in bite sized pieces

1 small bell pepper chopped in bite sized pieces

2 Anaheim peppers diced

1 small white onion

4-5 garlic cloves diced

1 large can of crushed tomatoes

1 cup of vegan meat crumbles

1-2 tablespoons of olive oil

Salt, black pepper, onion and garlic powder per taste

In a large pot on medium to high heat add olive oil, onion, garlic, zucchini and peppers. Sauté until veggies are tender add seasoning, crushed tomatoes and crumbles. Simmer on low for about 10-15 minutes add cooked rice or other grain of your choice, continue to simmer for about 5 more minutes then take of heat and serve.

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