Rainbows are the best in terms of eating for a spectrum of vibrant, gorgeous energy.

In this vast season of love and energy, adding more freshness and vibrance to your plate makes a big difference.

Today’s veggie color inspiration is a simple and energy- filled recipie for veggie stuffed peppers that are gluten & grain-free, Paleo without the cheese and SCD-legal if you are following the Specific Carbohydrate Diet as I have for 11 years.  (More on the auto-immune life-changing diet is HERE if you’ve never heard of it!)

These get better over a day or two in the fridge, so make yourself a big batch and savor them for a few days!

These veggie stuffed peppers are made with “riced” cauliflower, tons of sauteed veggies flavor melted into richness and so much love!  Harkening back to my grandma’s kitchen and garden out back, my sister Nicole created these in a version perfect for my diet- and for a visit with grandma through the memories of her food.

By the way, you might want to make a double-size batch of the sauce and use it for zucchini noodles, pasta or dunking your favorite bread (for me, that’s homemade grain-free bread, but go with your favorite!) all week… it is fresh, rich and amazing.

Vegetarian Rainbow Stuffed Peppers:

Ingredients:

• 3 bell peppers (I used red, orange and yellow)

Filling –

• 15 button mushrooms (or whatever your prefer) sliced thin
• 1 medium sized eggplant diced
• 2 medium sized zucchini diced
• ¾ cup cauliflower rice
• ½ cup parmesan cheese
• 2 cloves of garlic chopped
• salt and pepper to taste
• 1 cup marinara sauce

Marinara Sauce: You can you any sauce you like, but my basic recipe is as follows:

• 1 – 28 oz can of crushed San Marzano tomatoes
• 1/2 of a yellow onion diced
• 3 garlic cloves minced
• ½ tsp red pepper flakes
• 3 leaves of basil – roughly chopped
• salt and pepper to taste
• optional – ¼ cup parmesan cheese

Preparation:

First slice your eggplant into ½ inch rounds, skin on and layer them in a colander, salting them and placing a paper towel in between each layer. When you get to the final layer, place a paper towel over the top with something to weigh it down. I used a plate with a heavy can on top. Let this rest in a clean sink as you prep the rest of your vegetables.

On a cutting board, cut the peppers vertically in half through the stem. Using a knife (a pairing knife works best) cut out all the white parts of the bell pepper, including the rib, which is the long white part on the inside of the pepper. Set aside and begin making the filling for your peppers.

After you cut up all of your vegetables, return to the eggplant, rinse with water and pat down until completely dry.

Preheat your oven to 350 degrees.

In a large non-stick skillet, over medium high heat, place in 1 tablespoon of olive oil along with the mushrooms. Add a little bit of salt as this releases not only flavor, but the excess water in the mushrooms. Stir often for even cooking for about 5 minutes.

Next add the eggplant to the same pan and cook along with mushrooms for about 7 minutes, again, stirring often.

Now add the diced zucchini and cook for about 5 more minutes, I like to salt slightly again at this point.

When the zucchini has a slight soft consistency, add the garlic and the cauliflower rice. This will only need 5 more minutes to cook.

Take the skillet of the heat and mix in the parmesan cheese and marinara sauce, incorporating thoroughly.

In baking pan with high sides, add half an inch of water.

Take each bell pepper and place a little bit of marinara sauce inside each half.

Now, begin filling with the stuffing, and pack it in tightly. I like to over-stuff them so that the filling is above the rim of the pepper. Place in baking pan and cook for 45 min.

After 45 min, place whatever cheese you prefer- I used provolone- on top and return to the oven for another 10 min.

Let these cool in the pan until warmed a bit and ready to eat, and enjoy them immensely!

 

 

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