Grilled Stuffed Peppers

Stuffed peppers are perfect as a grill dish. Filled with healthy goodies such as mushrooms, zucchini, carrots, brown rice and a creamy tomato almond sauce which can be made ahead of time. A great option for vegetarians/vegans who love to grill. This can be a main dish or a delicious side dish for anyone. Enjoy!

INGREDIENTS

For stuffed peppers

• 6 medium bell peppers, red, yellow, or green
• ¾ cup whole grain brown rice, uncooked
• 2-3 tablespoons olive oil
• 2 small onions, diced
• 1 cup mushrooms of choice, sliced
• ¼ cup roasted almond butter made with the NutraMilk
• 2 small carrots, sliced
• 1 small zucchini, cubed
• ¾ cup fresh parsley, finely chopped, divided
• ¾ cup tomato purée
• salt (to taste)
• freshly ground black pepper (to taste)
• a pinch of chili powder

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Making almond butter
  • Place almond and salt in the NutraMilk container.
  • Press Butter cycle, set for 12-13 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Preheat and lightly grease an outdoor grill to medium-low heat.
• Prepare the bell peppers: You can choose to cut the tops off or leave on. Scoop out the inside and remove and discard the seeds. Lightly season with salt and pepper.

• Grill 25 to 30 minutes rotating every 10 minutes until the filling is full cooked and peppers are blistered on the bottom.
• Meanwhile, cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
• Prepare the bell peppers: You can choose to cut the tops off or leave on. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.
• In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally.

• Add cooked rice, ⅓ cup parsley, tomato purée and almond butter. Stir until well combined and warm. Season to taste with salt, pepper, and a pinch of chili. Remove from heat.
• Divide the rice mixture between the peppers and serve. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Ahead of Thyme.