Veggie Stuffed Peppers- Makes 6
Preheat oven to 300 degrees F.
Heat oil in a large saucepan over medium heat. Add potatoes and onion and cook, stirring often, for 5 minutes.
Stir in garlic, tomatoes, and season with salt and pepper. Cook, stirring often, for 2 minutes. Stir in parsley.
Blanch peppers in boiling water, drain, and pat dry with paper towels. Stuff potato mixture into peppers.
Stand pepppers up in a baking dish. Drizzle with a little oil.
Bake for 45 minutes or until the skin on the peppers is slightly charred. Serve hot.
Cook's note: Top peppers with shredded vegan cheese the last 15 minutes of cooking, if desired.
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