Vegetarian Baked Stuffed Peppers

This rich version uses bell peppers—the color is your choice—that are stuffed with a delightful nut-whole grain-veggie medley


2 cups cooked grain (brown rice, quinoa, millet)

1/2 cup chopped walnuts

1 onion, finely chopped

2 cloves garlic, finely minced

1/2 cup chopped mushrooms

2 celery stalks, finely chopped

4 bell peppers (orange, red, or yellow)

1/2 cup parsley, chopped

2 teaspoons olive oil or ghee

1/2 cup cheese of choice

Salt to taste


  1. Preheat oven to 350 degrees
  1. Sauté celery, onion and mushrooms in oil for 3 minutes, then add garlic for 1 minute.
  1. Mix with remaining ingredients, except peppers
  1. Cut off tops of peppers and scoop out insides
  1. Fill each with stuffing, top with cheese and replace tops
  1. Place in casserole dish with 1/8 inch water, bake in oven for 30 minutesIMG_1833

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