Stuffed peppers with spicy tomato sauce

Colder weather means warm comfort food! I never really loved stuffed peppers, but I love this recipe! They are delicious, and a perfect way to get in lots of veggies and other whole foods.

This would also be perfect for vegan Thanksgiving!

• 3 peppers (bell peppers of any color or long sweet/hot peppers – any that are large enough to be filled)
• 1 tablespoon oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• Piece of fresh ginger (about 2 cm long) minced
• 4 medium-sized tomatoes, chopped
• 2 handfuls of chopped dark leafy greens
• 500 g (2 cups) cooked rice (I like to use brown rice)
• 2 tablespoons soy sauce
• Salt and pepper
• 1 cup vegetable broth or water
• 1 tablespoon rice vinegar
• Dash of toasted sesame oil
• Chili paste/powder, to taste
• Chopped parsley (optional, for garnish)

Cut the peppers in half and remove the seeds/membranes. Place in a steamer and steam for 10-15 minutes, until they are soft.

While the peppers are steaming, prepare the filling. Heat oil in a large sauté pan. Add the onion, garlic, and ginger, and sauté until they start to get soft. Add half of the tomatoes and cook for a few more minutes, until the tomato is soft. Stir in the rice and chopped greens and cook for a few more minutes. Add the soy sauce, and salt and pepper to taste.

Optional step: Place the cooked filling into a bowl. Using the same pan, cook the steamed peppers for a few minutes on both sides, until they start to get a little browned.

Blend together the remaining tomatoes and broth or water. Blend until mostly smooth, but there can be some small pieces of tomato left. Place into the sauté pan and heat. Add the rice vinegar, sesame oil, and chili paste and heat for another few minutes.

Stuff the peppers with the rice filling. Serve with a little of the sauce spooned over the top of each, and sprinkled with parsley.