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Garden Vegetable-Stuffed Pepper with Roasted Tomato “Romesco” Sauce

Active Time: 20 minutes / Cook Time: 60 minutes / Total Time: 80 minutes  (plus overnight soak for brown rice)

Makes 4 servings

garden veg stuffed pepper.jpg



  • 3/4 cup brown rice, soaked overnight (optional, but recommended)
  • 1 1/2 cups water


  • 4 bell peppers, tops sliced off, seeds scraped out (keep the pepper whole, for stuffing)
  • 2 tablespoons ghee
  • Leftover chard stems from Swiss Chard & Chive Egg Muffins, sliced ½” thick (no more than 1 ½ cups. If there are still stems leftover, save them for tomorrow)
  • ½ medium yellow onion, peeled and diced
  • 1 medium zucchini, diced
  • 1 large tomato, diced
  • 2 tablespoons chopped fresh basil
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon thyme
  • ½ teaspoon fine sea salt
  • Ground black pepper, to taste
  • 2 tablespoons parmesan cheese

Roasted Tomato “Romesco” Sauce:

  • 1 can (15 oz) roasted crushed tomatoes
  • ½ teaspoon chili flakes, or to taste
  • 1 teaspoon orange zest
  • 2 tablespoons almond flour
  • ½ cup olive oil


  1. Preheat the oven to 350°F. Add brown rice and water to a medium saucepan with a lid, bring to a boil, reduce the heat to low and cover. Cook until water is absorbed and rice is tender, about 30 minutes.
  2. The last ten minutes of the rice cooking time, in a large sauté pan over medium heat, sauté onions in ghee for 3 minutes. Add zucchini, chard stems, garlic, fresh thyme, salt and pepper and cook, stirring occasionally, for 5 minutes.
  3. Add tomatoes, basil, and rice and heat through, about 4 to 5 minutes. Don’t stir too much; you don’t want the vegetables and rice to be mushy.
  4. Fill each pepper with ¼ of the filling. Top with grated cheese and bake for 20 minutes.
  5. While the peppers are baking, make the sauce. Place crushed tomatoes, chili flakes, orange zest, and almond flour in a blender or food processor. Roughly pulse to combine, then with the machine running, slowly stream in the olive oil so that an emulsified sauce forms.
  6. Place ½ cup of sauce on each of two plates. Using a spatula and tongs, place a pepper on the sauce in each plate. Serve.
  7. Pack the remaining stuffed peppers and sauce to go for lunch tomorrow.