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.
Thanks for sharing, these look so good!
ReplyDeleteThanks for sharing this wonderful recipe..Looks so good. Definitely going to try it.
ReplyDeleteI hope you like it Judy. :)
DeleteColorful foods are always flavorful and full of nutrients - and they taste even better when the family cooks together
ReplyDeleteI couldn't agree more Erika!
DeleteNot too shabby, if I do say so myself. ;)
ReplyDelete