INGREDIENTS
2 cups cooked whole grain brown rice
6 medium bell peppers, any color (red, yellow, or green)
2-3 tablespoons olive oil or vegetable broth
2 small onions, diced
2 small carrots, sliced
1 handful kale, coarsely chopped
3/4 cup fresh parsley, leaves picked and finely chopped
3/4 cup tomato purée or curry sauce
Salt & freshly ground black pepper, to taste
Pinch of chili powder or ground cumin
Optional vegetables: Carrots, mushrooms, cauliflower, broccoli, celery, etc!
DIRECTIONS Preheat oven to 350 degrees. Cut off the tops of the bell peppers and set aside. Scoop out the inside and remove the seeds. In a large pan heat olive oil or broth, add onion and carrots (and any other vegetables you are using!) and cook for 5-6 minutes until softened. Add the kale or other greens and cook 2-3 minutes more.
Remove from the heat. Add cooked rice, 1/3 cup parsley, tomato purée or curry sauce, and stir until well combined. Season to taste with salt, pepper and a pinch of chili powder or ground cumin. Divide the mixture between the peppers and place the “lids” on top. Place the stuffed peppers in an oiled baking pan. Bake for 20-25 minutes with lid on, or 25-30 minutes without lid, until pepper can be pierced with a fork. Sprinkle remaining parsley on top and serve.
Questions? Email lyric@bountyandsoul.org