These are by no means an easy dinner.However you could make them ahead of time and warm them up on a busy night, which I guess would make them easier.These golden topped goodies are filled to the brim with vegetable goodness!
Here's how to make yours!
Ingredients
Stuffed Peppers
1 can tomato paste
1 T cajan spice mix
2 large carrots shredded
1 green zucchini shredded
1 small cooking onion finey diced
2 cloves garlic finely diced
Handfull cherry tomatoes
2 C pureed spinach leaves
4-5 red peppers -top removed and seeds removed
1 cup cooked rice (optional)
1 package veggy ground (optional)
1 batch of Happy Herbivores corn bread (I left out the Cajun spice and used pureed frozen corn in place of the apple sauce)
Steps
In a large bowl mix tomato paste and cajun spice, set aside while you prep your other ingredients.
Add carrots, zucchini,spinach, onions, cherry tomatoes and garlic to the bowl.Combine.
Spread the mix in a glass baking dish with a lid
Bake at 350 for about an hour.
While that cooks, prep your cornbread. Remove from the oven.
At this point you can add the rice and veggie ground if you wish.
Spoon mixture into peppers, leaving a rim around the top to hold the cornbread.Spoon cornbread mix on top.
Bake at 350 for about 45 mins, or until the bread is crispy on top.
Serve and Enjoy!
Remember! If you have leftovers from the filling mix, put it in a bag and freeze it. It is great in chilli, tacos and ofcourse a quicker version of peppers at a later.
