Stuffed Peppers


  • 3 large red or yellow peppers
  • 1 TBSP coconut oil
  • 1 clove garlic
  • 1 onion chopped
  • 1 cup jasmine rice, uncooked
  • 2 cups vegetable stock
  • 1/2 tsp pitta churna or allspice
  • 1 cup chopped tomatoes
  • 2 cups grated cheese
  • 1/2 cup sliced almonds


Heat oil in a large skillet, add pitta churna (or allspice), and sauté onion and garlic. Add rice and brown about 5 minutes. Add vegetable stock. Cover and cook until rice is done (15-20 minutes).

Toast almonds on a dry skillet for a few minutes, tossing often. Stir in tomatoes, cheese, salt and pepper to taste into the rice, add the toasted almonds.

Remove tops of peppers and clean out inside.  Place the rice mixture in peppers and put tops back on. Place in a casserole dish with 1⁄2 – 1” water in bottom. Bake covered for 30-35 minutes at 350 degrees.

Find high quality extra virgin olive oil here.

In south central PA, you can find organic veggies here.

Excellent culinary salts are available from here.

You can find pitta churna here.

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