Vegetarian Stuffed Peppers

Most of the time its hard for me to come up with a truly vegetarian recipe that I love but these vegetarian stuffed peppers are quite simply delicious and they are really easy to put together and make. I often use red , yellow , and green bell peppers for this recipe and I leave the stems attached for the beautiful presentation. Split your bell peppers in half side ways to make them into little bowls for stuffing. Be sure to clean out the insides including the seeds. If you want to cook these on the grill you will want to prepare your peppers like I described and blanch them about 5 minutes in boiling water. Place them into cold water to stop the cooking process.

You will want to find a pack or two of yellow saffron rice to use in making your vegetarian stuffed peppers. You can usually find it being sold alongside the regular rice in your local supermarket. Below is the recipe for your pepper stuffing. 

1. 4 Cups Cooked Saffron Yellow Rice.

2. 1/4 Cup Light Brown Sugar.

3. 2 Cups Fine Diced Butternut Squash.

4. 1 Cup Fine Diced Green Onion Including Tops.

5. 2 Tablespoons Minced Fresh Garlic.

6. 2 Cups Fine Diced Tomato Cubes.

7. 1 Cup Canned Black Eye Peas , Washed And Drained.

8. 1 Cup Lime Juice.

9. Zest Of One Lime.

10. 1 Teaspoon Thyme.

11. 1 Teaspoon Oregano.

12. 1 Teaspoon Ground Sea Salt.

13. 1 Teaspoon Ground Cayenne Pepper.

14. 1 Teaspoon Dry Parsley Flakes.

Mix all your stuffing ingredients together and then fill each of your bell pepper bowls with the stuffing mix. If your planning on grilling these you will want to start them in a greased baking pan in a preheated 350 degree oven for 45 minutes. If you want to cook them completely in the oven cook them 55-65 minutes until your sure all the ingredients in your stuffing are done. But if your going to grill them cook for 45 minutes and then transfer to the already heated grill for 25 more minutes. They are delicious either way and you , your family and guests will just love them.