Stuffed Peppers

• 6 whole red peppers
  
• 1 head of broccoli, finely diced
  
• 1 medium yellow onion, finely diced
  
• 3 large carrots, finely diced
  
• 3 stalks of celery, finely diced
  
• 2-3 cloves garlic, minced
  
• 1 tbsp. chopped cilantro
  
• 1 tsp. red pepper flakes
  
• 2 tsp. coconut 
  
• 2 cups cooked rice (any kind, leftovers work best)
  
• ½ cup ginger stir-fry sauce
  

Preheat oven to 350 degrees Fahrenheit.

Chop 1 of the whole red peppers and combine with the rest of the vegetables, garlic, cilantro, and red pepper flakes. In a large saucepan or wok, add coconut oil and heat until liquid, and then add the vegetables. Sauté over medium-high heat until onions are translucent.

While the vegetables are cooking, chop the tops off of the remaining peppers and hollow out so the seeds and membranes have been removed. Set aside for stuffing later on.

Once the vegetables are done, add all of the rice and stir so rice and vegetables are evenly distributed. Pour in the sauce and stir so everything is evenly coated. Continue heating over medium heat for an additional 10 minutes, stirring regularly.

Fill each pepper with the rice mixture until it is overflowing, about ½ to 1 inch above the opening. Place the filled peppers in an 8 by 8 baking dish and bake for 20 minutes.

I like to make these on Sundays and bring one pepper for lunches during the week.