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Stuffed Bell Pepper

NUTRITION NUGGET: Bell Peppers have nearly 200% of your daily Vitamin C content! While Vitamin C breaks down easily under heat, to retain its nutritional value try cutting bell peppers into slices and dipping them into fresh hummus, salsa, or munching on it plain!

Ingredients

  • 1 cup brown rice or quinoa
  • 6 medium bell peppers
  • 1 large onion
  • 2 cloves garlic minced
  • 1 cup chopped yellow squash or zucchini
  • 1 cup assorted vegetables of choice carrots, mushrooms, etc
  • ¾ cup fresh basil parsley, or cilantro
  • ¾ cup tomato pure or crushed tomatoes
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • Salt and pepper to taste
  • Optional: 1 can black beans
  • Toppings: Avocado hot sauce, nutritional yeast

Instructions

  • Preheat oven to 425 degrees.
  • Cook brown rice or quinoa, accordingly. Drain and set aside.
  • Cut off tops of bell peppers and set aside.
  • Scoop out inside of peppers and compost the seeds.
  • In a large pan heat olive oil or water, add onion and garlic and saute for 2-3 minutes until soft. Add in squash and saute for 5-7 minutes. Add any other veggies of choice (carrots, mushrooms, etc).
  • Stir occasionally for 5 minutes. Remove from heat.
  • Add in cooked rice, ⅓ herbs (parsley, basil, cilantro), tomatoes, and stir well until combined.
  • Remove from heat. Season with salt, pepper, and other spices.
  • Divide the mixture between the peppers and place the tops back on.
  • Place stuffed peppers in a baking tray. Bake for 20-25 minutes, until slightly brown on edges.
  • Option to broil for last 2-5 minutes.