I wish I could take credit for the clever name on this one, but all credit is due to a smart woman who wrote into the Rachel Ray mag. All the delicious flavors of the labor intensive stuffed pepper without all the labor. What more could you ask for? I took her fabulous idea and tweaked it to match my family's preferences. And I'm telling you... NOTHING gets me excited for dinner like a giant pan of colorful veggies!
Un-stuffed Peppers
Rice:
-If you've got some cooked and stored in the fridge, this becomes a one-pot wonder!
-If not, then cook up the rice of your choosing while you're prepping and cooking the veggies.
In a large pan or wok, combine:
-Crush, minced or chopped garlic*
-Bell peppers, chopped
-Mushrooms, chopped
-Onion, chopped
-Olive oil or coconut oil
-Salt and pepper
Saute to desired tenderness.
Top with cheese of your choosing (optinal).
*(I prefer fresh garlicbut this is a GREAT alternative found in your grocer's freezer section!)
**We used this as one of our vegetarian meals for the week and with all the great veggie flavors, we didn't miss the meat one bit. If you do want to add something in, the original recipe called for ground sausage.
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