Vegetarian Stuffed Pepper with cabbage

 

Preheat Oven to 375

 

Clean and top a green bell pepper.  Dice:

2 tbsp. bell pepper, 1 tbsp. onion, 1/3 c. mushrooms, 3 tbsp. tomatoes.

Mince 2 cloves of garlic.

 

 

Melt 1 tbsp. olive oil in a skillet over medium heat.  Add all diced veggies except tomatoes.   Cook till veggies start to get tender.  Add tomatoes and cook  a bit longer.  Not till tomatoes are mush though.

 

 

Add 1/2 c Tomato sauce with seasoning. ( Our grocery store has this in cans, I get it instead of pasta sauce because this has no sugar in it. )

 

Simmer till hot and then stuff into bell pepper.  (I just made one so I put it in my mini bread pan to hold it up while it baked.

 

Top with 2 tbsp. shredded Mozzarella cheese.

Place in oven and bake for 20-25 Minutes.

 

Meanwhile in my electric skillet, I melted 2 tbsp. coconut oil, add one small onion diced and 2 garlic cloves minced.

 

Sauté till they start to turn crispy brown.

Add a cup of chopped cabbage and 1/2 cup chopped purple cabbage, cook and stir till tender.

Season with Pink Himalayan salt , fresh ground black pepper and 1/4 tsp dried basil.

 

 

Add 1/4 cup diced tomatoes, turn off skillet.

 

 

Place Cabbage mixture on plate and top with Stuffed Pepper.