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.

Oh, and it’s super colorful!

Unstuffed Vegan, Gluten-Free Peppers 

What I used ….. 

3 large green bell peppers

2 yellow onions

3-4 cloves of garlic

2 tomatoes

2 cups uncooked brown rice

2 cups crushed tomatoes

Olive oil

Salt

Pepper

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!

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