Tara’s 2020 Vegetarian Recipe of the Month

Happy Sensational New Year! Cheers to your health! After one year of monthly motivational quotes, I’ve decided to do one year of monthly vegetarian recipes.

I have so many interests, I can’t limit myself to only one writing subject–too hard!

My parents grew an amazing garden bursting with divine broccoli, carrots, peas, lettuce, and an abundance of other wonderful delights. It made me appreciate fresh, flavourful produce.

In addition, I’ve enjoyed plenty of vegetarian meals over the past couple of decades–chiefly because I love fresh vegetables; moreover, because it was more economical. Now I eat mainly vegetarian for ethical and health reasons.

This month’s recipe is one I’ve had tucked away in my recipe box for so long, I forgot it was even in there. It’s what might be considered an ‘old-fashioned’ dish, but it’s still fairly easy to make, and oh so flavourful.

I finally decided to make it last year and was very happy I did–so I made it again! This dish is not only nutritious but delicious. Enjoy!





2 medium red and/or green peppers

125 ml long grain rice

85 ml sweet Thai chili sauce

60 ml shredded cheese (cheddar, gruyere, or another melty cheese you love)

125 ml additional shredded cheese


  1. Cut peppers in half, lengthwise.
  2. Remove seeds and finely chop 1 of the pepper halves.
  3. Cook remaining halves in boiling salted water for 5 minutes; remove with tongs and drain.
  4. Meanwhile, cook rice in saucepan and mix in chopped pepper. I’ve made this with brown rice and jasmine rice–both turned out great.
  5. Stir in sauce and 60 ml of the cheese; divide evenly, filling the pepper halves.
  6. Place peppers in an 8″ x 8″ baking dish; cover.
  7. Bake 15-20 minutes at 350 degrees.
  8. Sprinkle peppers with remaining 125 ml cheese; melt for 2-3 more minutes in oven.
  9. Enjoy!


These savoury peppers pair well with a big green salad or soup.

Millions of people around the globe are embracing a more vegetarian lifestyle–it’s healthy for you and it’s good for the planet and the animals who deserve a wonderful life too.

Stay tuned for another vegetarian recipe next month. Healthy New Year!


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