Stuffed Bell Peppers

Ingredients:

• 4 cloves garlic
• 1 small onion, minced
• 1 small carrot, chopped
• 4 mushrooms, chopped
• 1 stalk celery, chopped
• 1 tbsp. olive oil
• 1 cup spinach, chopped
• 1 cup cooked or canned chickpeas
• 1 14-oz. (398-ml) can diced tomatoes
• 4 tbsp. tomato paste
• 2 tbsp. olive oil
• 1 tbsp. apple cider vinegar
• 2 tsp. dried basil
• 1 tsp. oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1 tsp. pepper
• 2-3 large bell peppers (your choice), halved and seeded

Instructions:

1. Pre-heat oven to 375 degrees F.
2. In a medium saucepan on medium heat, sauté the garlic, onions, carrots, mushrooms and celery in oil until veggies become tender.
3. Remove from heat, add spinach and cover. Let sit for 5 minutes.
4. In a large bowl combine the vegetable mixture, chickpeas, tomatoes, tomato paste, oil, vinegar, basil, oregano, thyme, salt and pepper and mix well.
5. Lay out the peppers on a large baking sheet and spoon an even amount of mixture into each pepper. Cover and bake for 20-30 minutes.

This is a dairy-free, egg-free, and gluten free main course that the whole family will enjoy. It is a wonderful, delicious, and healthy alternative to pasta! Makes 2-4 servings.​

Category: “Good health” recipes