By Bernadette Kathryn, LMT, IHLC


I made this version of a stuffed pepper meat-less and utilized ribbons of carrot instead of pasta, it’s a tasty way to get more vegetables and less grains, perfect vegetarian stuffed pepper for your #MeatlessMondays.


I par-cooked the pepper by blanching it in boiling salted water for 3 minutes and set aside to cool ~ this cooks the pepper and prevents the skin from shriveling up and not looking it’s best!  Then I cooked a combination of wild and brown rice, added spinach, leeks, mushroom duxelle, and a little classic tomato sauce to pull it all together before stuffing the pepper.  I also blanched the carrot strips for 1 minute in the salted boiling water, and set aside to dry before plating.  I served it all with a little tomato sauce and garnished with parsley.


This is a gorgeous side dish for Italian Style Meatballs, a piece of grilled chicken or fish ~ keeping your plate light and completely sanctioned!!