Wednesday, April 29, 2020



These vegetarian stuffed peppers are made low-carb by exchanging regular rice for cauliflower rice! They are so tasty and delicious that no one will ever know!

  • 1 cup cooked rice
  • 1 cup zucchini, diced
  • 1 teaspoon dried basil
  • 1 medium onion, diced
  • 1 cup yellow squash, diced
  • 3 – 4 cloves garlic, mined
  • 1 teaspoon dried oregano
  • 1 can (14oz.) tomato sauce
  • 8 oz. package mushrooms, sliced
  • 2 (8oz) packages tempeh, crumbled
  • 1/4 cup fresh chopped parsley
  • mineral salt & pepper, to taste
  • 1 tablespoon olive oil or 1/4 cup water
  • generous pinch red pepper flakes
  • 6 large bell peppers (any color), top cut off and seeds removed

  1. Preheat oven to 350 degrees F.

  1. In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Stuff bell peppers: 
  1. Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.

  1. Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
  2. Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley. Enjoy your cooking!