Stuffed Bell Peppers

This recipe turned out better than I could've imagined.  Even the girls loved it and they are my toughest critics.  My oldest isn't much on vegetables but she sure likes these.  I hope you do too!

Stuffed Bell Peppers

3 whole bell peppers

1 cup rice

1 cup black beans, cooked

1 stalk celery, diced

1 carrot, diced

1/2 onion, diced

2 tomatoes, diced

2 cloves garlic, crushed

1 tsp. dried basil

1/2 tsp. dried oregano

1 Tbs. oil

1/2 cup shredded mozzarella, optional

Lightly oil a 9" X 13" baking pan.  Wash peppers, cut in half from top to bottom and remove seeds.  Lay peppers out in baking pan.

Tomatoes give off just the right amount of liquid

Cook rice until almost done, but not quite.  In a medium pan heat oil and sauté celery, carrot and onion.  Add tomatoes, garlic, basil and oregano.  Continue cooking until just tender.  Remove from heat, stir in rice and beans.  Spoon filling into pepper halves.

Cover baking dish with aluminum foil and bake in preheated 350° oven for 45 minutes.  Remove from oven and top with mozzarella if desired.  Serves 6.

For vegetarian or vegan you can leave off the cheese or use a vegan cheese.  Low fat, low sodium and delicious.  We love the flavor of red, orange or yellow peppers the most, but green ones are really good too.