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Almond Rice Stuffed Peppers

Almond Rice Stuffed Peppers

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
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Servings

6 Servings

Ingredients

  • 6 large or 8 small bell peppers any color but green
  • 1 large onion diced
  • 1 zucchini peeled and diced
  • 1/2 cup chopped raw almonds
  • 1 tablespoon olive oil
  • 3 cups cooked white rice
  • 5 tablespoons tomato paste
  • 1/2 cup water
  • 1 cup whole fresh cilantro de-stemmed and chopped
  • 1 cup whole fresh dill parsley, or basil, de-stemmed and chopped
  • 1/4 teaspoon fresh ground pepper
  • 3/4 teaspoon salt or to taste

Instructions

  • Preheat oven to 350°F. 
  • Cut tops off of peppers, remove seeds, and wash thoroughly.  Place in an oven safe dish arranged upright and put tops back on. Bake for 30 minutes.
  • Meanwhile, in a large pan, sauté onions, zucchini, and almonds in olive oil for approximately  3-6 minutes. Stir in the rice, water, and tomato paste and coat thoroughly. Add parsley, dill,  pepper, and salt and stir to combine.
  • When peppers are ready, remove from oven and fill with stuffing. Place tops back on  peppers and bake for an extra 30-40 minutes until peppers are soft. Serve with additional  wedges of lemon if desired.