Vegetarian Stuffed Green Peppers

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Meatless Recipes

Yield: Makes 10

I used to make these with meat but several relatives do not eat red meats so I started making them stuffed with vegetables.

• 1 4.5-ounce jar crushed garlic
• 1 large onion, diced
• 1 1.5-ounce jar parsley
• oregano to taste
• basil to taste
• 4 28-ounce cans crushed tomatoes in puree
• 5 bay leaves
• 1 head cauliflower, chopped
• 1 head broccoli, chopped
• 2 large onions, quartered
• 1/4 cup vegetable or olive oil
• 1 bag 5 Italian shredded cheese
• 1 bag 4 cheese Mexican shredded cheese
• 10 large green peppers

Add oil to large pot on medium heat. Add garlic, sauté for about 3 minutes. Add diced onion, parsley, oregano, and basil. Stir, then slowly add tomatoes and bay leaves. Simmer for 15 minutes, stirring about every 3-5 minutes.

Cut tops off peppers and clean. Add chopped cauliflower, broccoli, and onion wedges. Add 2 tablespoons sauce and finish filling peppers with cheeses. Put about 1/2-inch sauce on bottom of pan then place peppers in pan and pour remainder of sauce over them. Bake at 325 degrees for 1 hour 40 minutes.

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