Healthy Eating
  • Northeast Wisconsin
  • August 2013
Written by  Rebecca Brown

Veggie Stuffed Peppers


8 peppers (any color)

1 cup brown basmati rice

1 zucchini

1 medium onion

3 garlic cloves (optional)

1 1/2 cup broccoli shreds

1 cup chopped mushrooms

1 cup diced peppers (optional)

1 cup pinto or black beans

1 jar of your favorite or homemade spaghetti sauce

3 tablespoons coconut (or favorite) oil

1 teaspoon oregano

1 cup mozzarella cheese

salt and pepper to taste


  1. Boil 2 cups of water in a small pot and add 1 cup rice. Cover and turn to low heat for about 30-40 minutes.
  2. In a saucepan, melt oil and add chopped onions, mushrooms and garlic. Cook for about 5 minutes, add chopped zucchini, peppers, broccoli shreds, salt and oregano. Cook until veggies are just starting to get soft. Add spaghetti sauce, rice, beans and cheese. (Cheese is optional and can be substituted with a dairy free alternative.)
  3. Boil 4 quarts of water in a large pot. Cut the tops off of the peppers and clean out the inside. Boil peppers for about 5 minutes. Pull out with a tongs and set on your cookie sheet.
  4. Fill each pepper, sprinkle cheese on top if desired and bake at 375 until hot throughout.


  • Use as many garden fresh veggies for a better stuffed pepper.
  • Pick peppers that have a flatter bottom so they stand on cookie sheet alone.
  • Do not boil the peppers too long before baking or they will be too soft.
  • Add or subtract veggies as desired!

Rebecca Brown owns Happy Bellies Bake Shop, an all-natural, gluten-free (and mostly dairy-free) bake shop in the Fox Valley, where they specialize in allergy friendly and more nutritious options. You can also find egg-free, soy-free and refined sugar-free alternatives on their menu. For more information, visit, call 920-851-7771 or find them on Facebook at http://facebook/happybellies.

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