This dish is one if my Dad’s favorite meals, and, it vegan and gluten free, which is saying something! In fact, I made this for him for Easter dinner instead of his traditional unstuffed cabbage rolls, which is usually a staple for holidays.
It’s pretty easy to make, and freezes amazing well. This makes a lot of food, which is good if you’re having a crowd, or if you’re looking to cook once and have meals later in the week. I usually freeze more than half in both individual portions and family size.
You can also substitute qunonia for the rice.
Unstuffed Vegan, Gluten-Free Peppers
What I used …..
3 large green bell peppers
2 yellow onions
3-4 cloves of garlic
2 cups uncooked brown rice
2 cups crushed tomatoes
What I did ….
Cook the rice according to the directions on the box. (I usually substitute vegetable broth for water)
Chop up all the vegetables.
In a large pan, heat the olive oil (about two tablespoons) and the onions. Cover and cook for a few minutes. Add in the peppers, salt and pepper to taste.
Let it cook uncovered, stirring frequently for a few minutes.
Add in the tomatoes and garlic. Cover and cook for about 5 minutes.
Add in the crushed tomatoes and rice. Mix well, cover and let cook about 5-7 or until you’re ready to serve. Enjoy!