Stuffed Peppers with Cabbage + Rice

Combine rice, water, and ½ teaspoon salt in a pot with a tight-fitting lid. Bring to a boil then stir, reduce to lowest heat and cover tightly. Simmer without touching it for 16 minutes.

Dice the onion and mince the garlic and carrot. Add the olive oil to a large pan and sauté with a pinch of salt; cook about 4 minutes.

Add ½ teaspoon salt, paprika, black pepper, and oregano. Add the Dijon mustard and cook to combine. Turn off the heat and scrape the mixture into a bowl. Return sauté pan to the stove top. Slice the cabbage into small squares or thin strips. Add to the pan over medium heat, add a little more oil if needed and cook for a few minutes until wilted and tender; about 3 minutes. Transfer to the rest of the filling and let it sit until the rice is ready

Meanwhile, slice the peppers: Slice in half if you prefer more total pieces that are mounded with filling which will become crispier in the oven. Or slice off the tops if you want fewer final pieces that are taller and deeper and less crispy.

Fluff the rice and stir into the sautéed veggie mixture. Add 1 lightly beaten egg, and cheese if using. Use a Tablespoon to fill each pepper, pressing a bit to pack it in shape. Nestle the peppers in the sauté pan.

Open the can of tomatoes and stir in the final ½ teaspoon of salt. Pour the tomato sauce around the peppers in the pan. Turn onto medium heat and simmer until the tomato just start to bubble, then transfer the pan to the oven.

Bake for about 10 minutes or until the sauce is hot, the peppers are tender, and the filling is hot throughout.

Serve peppers with a big spoonful of tomato sauce over top or on the side. Serve with a simple greens lettuces or sliced crudité.