Have you ever thought something sounded amazing, but could not find a recipe for it no matter how long you looked. It just won't appear! You find things similar, but not quite what you are really wanting. I went through this recently!
Mr. B really wanted stuffed peppers, but we are trying to stay away from red meat & that is usually how I make them. So, I thought about what I had in my kitchen. Bell peppers, brown rice, marinara sauce... That's when it hit me! Vegetarian Stuffed Pepper Marinara! So, I ran to Google & found, nothing. Hmm, okay. So I convince myself into believing that it's probably because the flavors don't mingle. I decide to make something else for dinner & save the bell peppers for another day.
However, the recipe that I had been forming inside my mind was not leaving me alone. The flavors in my mind were perfect, so I was just going to have to make it & find out. I mean, isn't that how new recipes are created? Trial & error.
So, ladies & gents, I give you... Vegetarian Stuffed Pepper Marinara! Could easily be made vegan by leaving out the cheese. :) It's really easy to change up & make your own.
What you'll need:
-Bell Peppers (I used four red bell peppers, use as many as you might need for your family)
-Onion (1 used a white onion, about 1/4 cup's worth)
-Garlic (We love garlic in our house, so I used five cloves, use less or none, depending on taste)
-Cherry Tomatoes (These were all I had, I liked that they added a little more flavor)
-Mushrooms (I used about 8 or 9 mushrooms)
-Parmesan Cheese (Leave out if you wish to make it vegan!)
-Olive Oil (To saute the onion & garlic in)
-Marinara (Just use your favorite marinara or spaghetti sauce. Kirkland brand is my favorite!)
-Mozzarella Cheese (Not pictured, it was a last minute add. I chopped up a few skim milk string cheese sticks. lol)
-Brown Rice (We use organic brown rice from Costco. I made about a cup & a half cooked.)
Cook your brown rice according to package directions. I use a rice cooker, I adore my rice cooker. I love that it takes the guess work out of it. Though, I have noticed that I have to start the brown rice a lot earlier than it's white counterpart. My rice cooker takes nearly two hours to cook two and a half cups of brown rice. While your rice is cooking chop your vegetables. As you can see in the picture, I have bell peppers whole with the tops cut off & strips. The strips are actually cut from the tops. :)
Pour a little olive oil into the pan you are going to be cooking your veggies in.
Toss in your garlic & onions. Just to sweat them a bit, not too dark. We don't want them burning.
Once your onions & garlic start to sweat a bit, add in your chopped bell pepper tops.
Once your bell pepper tops cook down a bit, add in your mushrooms & tomato.
Once your veggies are cooked, add in your brown rice, parmesan cheese & mozzarella (or String Cheese, lol)
Then mix in your marinara or spaghetti sauce. I added about half a jar.
Place your peppers in an aluminum lined (or greased) baking dish & fill with rice mixture. Top with a spoonful more of marinara sauce & a sprinkle of parmesan. Bake in a preheated 400° oven for 40-60 minutes, until desired doneness.
Let cool, serve & enjoy!