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Greek Stuffed Peppers

Forks Over Knives
  • 80 minutes
  • Serves

INGREDIENTS

3

Carrots, medium

3/4 cup

Dill, fresh

6

Large or 8 small bell peppers

1

Lemon

1

Onion, large

3/4 cup

Parsley, fresh

3

Zucchini, small

5 tbsp

Tomato paste

1 cup

Vegetable broth, low-sodium

3 cups

Brown rice, cooked

1/2 tsp

Herbamare or salt

1/4 tsp

Pepper