This was the first ever recipe I pinned to make on Pinterest when I finally joined the site back in May. I don't know what took me so long to join because I can't imagine a day without looking at Pinterest now that I'm hooked haha. Of course when I click on the picture of these Stuffed Grilled Peppers now months later the link to the original page is gone. Good thing the pinner before me kept the list of the ingredients in the description, I figured the rest out on my own. This recipe is perfect for a quick and easy Meatless Monday meal or great for a healthy bring to work lunch alternative.
4 Whole Red Bell Peppers
1 Cup Uncooked Brown Rice
1 Small Red Onion - Diced
1/2 Pint Grape Tomatoes
2 Tbsp Olive Oil
1 Zucchini - Diced
1 Tbsp Minced Garlic
3/4 Cup Grated Parmesan Cheese
1 Tbsp Italian Seasoning
1 Cup Shredded Part Skim Mozzarella
Preheat your oven to 400 F. Prep all of your veggies, dice your zucchini and red onion, slice your peppers in half vertically and gently take all of the ribs and seeds out of them. Place your zucchini, grape tomatoes and red onion on a baking sheet. Drizzle the tray with 1 Tbsp of Olive Oil, then salt and pepper the veggies. Give the tray a good shake to make sure they all are coated and seasoned. Roast about 40 minutes, giving them another shake and flip about half way through the cooking time.
While the veggies are roasting in the oven, turn on your outdoor grill to medium heat for your peppers. Also you can now prepare your cup of brown rice according to the package. Grill both sides of your peppers for 3-4 minutes depending on their size and the heat of the grill. You want some char marks on them but you obviously don't want them to be burned. Once they are finished grilling, set them aside.
When your veggies are almost done roasting, in your largest pan over a medium flame, heat up the remaining Tbsp of Olive Oil. Saute the minced garlic for 1-2 minutes until fragrant. Add the cooked rice to the pan as well as the roasted vegetable giving it a few stirs to combine everything together. Don't turn your oven off just change it over to the broiler setting which you will be using in a few minutes.
Sprinkle the Italian Seasoning on top as well as some salt & pepper. Add the Parmesan cheese and stir again so the cheese is evenly distributed. Line the grilled peppers up on the baking sheet you used for the roasted vegetables. Spoon the rice and vegetable mixture into the peppers until they are completely filled.
Sprinkle the shredded mozzarella cheese on top of the stuffed peppers and put them under the broiler for about 2 minutes which will melt the cheese making it bubbling and brown
Enjoy!! - Nicole
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