These red and green peppers are stuffed with a cooked brown rice and vegetable filling, mixed with a seasoned tomato sauce. Full of fiber, protein, magnesium, vitamin C, and many other essential nutrients, these stuffed peppers are a healthy vegetarian and gluten-free dish. Ingredients: 4 large bell peppers, red and green, tops cut off and seeds removed; set the tops aside for the filling 1 package of Uncle Ben’s whole grain brown minute-ready rice 8 oz. no-salt-added tomato sauce 1 10 oz. can of Ro*tel diced tomatoes & green chiles, drained 1 zucchini, diced 1 small onion, diced 2 cloves garlic, minced ¼ cup of reduced-fat shredded cheddar cheese Seasonings used: ½ tsp. chili powder ½ tsp. cumin ¼ tsp. paprika ¼ tsp. black pepper Pinch of kosher salt Cayenne pepper, to taste Directions: 1. Preheat the oven to 375 degrees. 2. Cut off the tops of the peppers, and trim the bottoms so that they sit flat in your dish. Chop the scrap pepper tops to add to the filling. 3. Coat a large skillet with cooking spray and sauté the onion, garlic, zucchini, and peppers for about 5 minutes, until tender. Season very lightly with kosher salt and black pepper. 4. Add the rice, Ro-tel, tomato sauce, chili powder, cumin, paprika, black pepper, and a dash of cayenne pepper (or more if you like). 5. Place the peppers in a baking dish and stuff until full. Top each pepper with 1 Tbsp. of cheese. 6. Cover with foil and bake on the middle rack in the oven for 45 minutes.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Archives
August 2017
Categories
All
|