Spinach and Flaxseed Stuffed Peppers

Savory, simple, stuffed peppers with spinach, flaxseed Italian seasonings and tomatoes! A hearty, healthy, plant-based meal.

Perks of this recipe? They easily can be made ahead of time. Simply prepare (15 min) up until the point of baking, refrigerate, and then bake when you need it. The whole thing comes together in about 1 hour 

​Recipe type: Entrée, Side
Cuisine: Vegan, Gluten Free
Serves: 2-4

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THE FILLING

• 1 pound organic spinach
• 1 Tbsp (15 ml) olive oil
• 1 1/2 16 oz cans of organic diced tomatoes with no salt added
• 4 tablespoons ground flaxseed
• 1/2 cup (80 g) chopped cabbage
• 1/2 cup (80 g) chopped white onion
• 1/2 cup (80 g) diced avocado
• Pinch or more of each: sage, rosemary, thyme, oregano, garlic powder
• Pinch each sea salt and black pepper

THE PEPPERS

• 4 large red, yellow or orange bell peppers, seeds removed

​INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish, rimmed baking sheet or two bread pans. Also lightly drizzle peppers with olive oil. Set aside.
2. Prepare filling by mixing everything in a large mixing bowl well. (raw, not cooked). Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
3. Generously stuff the peppers with the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil.
4. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve on a bed of lettuce or with additional avocado on top. 
5. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.