I love this cookbook. It checks all the boxes for me. I’m gluten, dairy and refined sugar free and have been for years. I also don’t eat meat. Win-win!
Today’s recipe is from this book. I’ve made it before. I was skeptical because I’ve never been a huge fan of stuffed peppers but these converted me.
Prepare to love them!
Ingredients
Method
- Slice tops off of peppers and clean out seeds and ribs
- Invert on paper towel to drain while preparing the stuffing
- In large skillet, heat olive oil and cook onion until golden
- Add allspice, rice and tomatoes and stir to combine
- Add water and bring to a boil
- Turn heat to low, cover and simmer for about 15 minutes. Turn off heat
- Add pine nuts and raisins and replace pan lid until somewhat cooled
- Stir in oregano and parsley
- Stuff each pepper, mounding the filling
- Put peppers in a glass baking dish or flat bottomed casserole
- Drizzle with lemon juice
- Cover the bottom of the pan with about 1/2 cup water
- Bak one hour at 350 degrees Fahrenheit
Tried this recipe?
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Karen, this recipe sounds great! Thanks for sharing it. I prefer to eat as you do, and my body hates soy in any form. Soy anything spikes my blood pressure! So a lot of vegan recipes rely heavily on soy sauce, tofu, tempeh– all delicious, but not for me. So I do the Diet Dance! Thanks again.
Kebba…I use Bragg’s Aminos instead of soy sauce. I do use tofu in a lot of recipes because of the heart protective qualities it has but I know there are many people for whom soy is not a good thing.
This sounds so delicious! I also use brown rice. I wonder how it would be if dried cranberries were added with the raisins.
I imagine it would be delicious with the cranberries