Vegetarian Stuffed Peppers
1-2 Tbsp. low sodium chicken broth
1 onion, chopped
2 cloves garlic, minced
2 c. Basmati rice, cooked
6 oz. tomato paste
1 Tbsp. balsamic vinegar
1 Tbsp. fresh organic oregano, chopped
2 Tbsp. fresh organic basil, chopped
2 Tbsp. Parmesan cheese (a little extra to sprinkle on top and melt at the end if
freshly ground black pepper
1) Remove the tops and seeds of the peppers.
2) Heat the chicken broth in a pan and cook the onions and garlic until they are tender.
3) Mix all the ingredients together in a bowl until well blended. Then stuff peppers with filling and place in a pan (I used a bread pan so they didn't tip over).
4) Bake 30-50 minutes at 350 degrees.