Weeknight-Friendly Stuffed Peppers


September is flush with fresh BC produce and we have added some of the most colourful into these delicious stuffed peppers.


Pre-heat oven to 350F. Heat oil in a pan over medium-high heat. Sauté onion 2-3 min, add mixed vegetables and cook another 5 min. Cut peppers in half (lengthwise), remove stems and seeds and place peppers on baking dish. In a large mixing bowl combine cooked vegetables with remaining ingredients and mix well. Spoon filling into peppers. Top with cheese if using. Bake for 30 min or until the peppers are tender.


4 large red, orange or yellow bell peppers
12 oz pkg veggie “meat”, canned beans or 1lb cooked lean ground beef
1/2cup onion, chopped
1 cup mixed veggies (carrot, corn, zucchini…) chopped
1 tbsp olive oil
2 cups cooked rice, quinoa or millet
1 1/2 cup herb tomato sauce
1/4 tsp each salt, pepper and garlic powder (or 1 fresh garlic clove, minced)

Optional: dairy- or soy-based cheese, shredded