Punchy Dill Flavored Stuffed Peppers (Vegan, Gluten-Free)

Spring is coming.

Right?

I have a feeling that I’m not the only one yearning for some sunshine, mild temperatures, and sing –songy birds flying by our open windows.  I am truly a person who genuinely enjoys each and every season for what it brings.  Growing up in the desert, I didn’t have much exposure to real, honest to goodness season changes like I do here in the Pacific Northwest.   After nearly 5 years here, I still get excited for all the firsts of the seasons: each fresh burst of summer sun, each time I notice that the skyline has been taken over by the earthy, fiery colors of fall, every first winter morning when I realize I underestimated the cold and need to better bundle up against the frigid air, and for those first blossoms of spring.

I’ve loved the madness of this year’s winter, but am ready to shed some layers and see some color peeking out from the earth.  My fingers are crossed I’ll be able to enjoy this soon.

In the meantime, I’ll eat this dish.  Well, I already did eat this dish, but perhaps I shall do so again.  Something about dill (one of my favorite herbs) reminds me of spring.  It’s that punchy taste that sort of coats your palette and infiltrates all the senses that I love.  It tastes fresh and new and full of possibilities, just like spring does for me.

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Punchy Dill Flavored Stuffed Peppers (Vegan, Gluten-Free)

Serves 4

Ingredients:

• 1 cup dry brown rice
• 4 large green bell peppers
• ½ tblspn olive oil
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 2 small-medium carrots, diced
• 1 medium zucchini, diced
• 1 cup packed spinach, chopped
• 2 tblspns tomato paste
• 1 tblspn red wine vinegar
• 3 tblspns Italian parsley, minced
• 3 tblspns fresh dill, minced
• ½ tspn salt
• ¼ tspn pepper
• Pinch of red pepper flakes

Directions:

1. Cook rice according to package directions.  Set aside when finished.
2. Pre-heat oven to 350 degrees.  Prepare a baking dish by coating with cooking spray or a light coating of oil.  Set aside.
3. Slice the tops of the peppers off and clean out the insides, removing veins and seeds.  Place into a baking dish, cut side up and tops removed, and bake for 20 minutes.  If the peppers are uneven on the bottom and will not stand up in your baking dish, you can even them out, by trimming the bottom edges (though be careful not to cut holes in the bottom, as the filling will leak out).  After 20 minutes, remove from oven and set aside until filling is prepared.
4. Meanwhile, warm a large sauté pan over medium heat.  Add olive oil.  When hot, add onion, garlic, and carrot to the pan.  Cook, stirring occasionally, for about 5-6 minutes or until the onions turn translucent.
5. Add zucchini and spinach to the pan and stir to combine.  Cook for 2-3 minutes more.
6. Finally, add the cooked rice, tomato paste, red wine vinegar, parsley, dill, salt, and pepper to the vegetable mixture.  Stir well to incorporate all ingredients.  Taste and adjust for seasonings.
7. Spoon filling into the each partially cooked pepper base until full.  Feel free to pack it in well – there should be plenty of filling!  Carefully sit the removed tops back on to the peppers, place back into the oven (still at 350 degrees) and bake for 20-25 more minutes.
8. Serve alone, or if you prefer, drizzle an easy sauce over the top.  I served mine with a simple can of tomato sauce, sprinkled with oregano and pepper, warmed up on the stove top.