Green Peppers are one of those vegetables that taste great raw, or cooked. I like all color peppers, green, red, orange, yellow, as a raw vegetable used in salads, or with dips. I also would like to share this recipe for peppers served hot, as a main course, or as a side dish. Peppers, like cabbage rolls, may be stuffed with meat or vegetable stuffing, so I selected the rice/mushrooms stuffing for this recipe.
This recipe resulted from complying with the coronavirus lockdown, having limited ingredients on hand, and being creative with using up my leftover Easter Ham.
It’s a very simple recipe, but the outcome is refreshing and delicious. Having ham sandwiches, ham and eggs, Chef’s salad with eggs and ham, cubed ham with gravy over mashed potatoes, finally called for a new recipe.
Not to mention that I am being very careful not to waste any of the food I purchase these days, since I shop once every 3 weeks at a car-side pickup, just to stay away from crowded places and to help the grocery store employees and others to stay safe and healthy.
Vegetarian dishes are a welcome change anytime in my menu planning, not just during the Great Lent.
If you are looking for tested vegetarian recipes, I am more than happy to share some links to my previous posts.
If you like stuffed peppers, but are looking for a healthier grain, rather than white rice, Brown Rice, Quinoa, or Bulgur, are great substitutions.