My dietetics friend Liz came over last night for dinner and I wanted to whip up something healthy, cheap, and easy for the two of us!  She provided a lovely side salad while I prepared my version of Stuffed Peppers.

Combining multiple recipes and techniques, here is what I came up with:

Ingredients for 2 (plus extra ‘stuffing’):

2 green bell peppers

1 can black beans, rinsed

1 can diced tomatoes (can use ‘flavored’ variety…I used one with bell peppers and zucchini)

1 cup cooked corn

1 1/2 cups cooked brown rice

1/4-1/2 cup chopped red onion

dash of seasonings to taste:  garlic, cumin, red pepper flakes, pepper

Directions

1. Preheat the oven to 325°C.

2. Cut the tops of the peppers and remove the insides/seeds.

3. Place the peppers in a baking dish, cover with Saran wrap, and microwave 4 minutes to soften.

4. Meanwhile, cook the onion on medium heat about 4 minutes.  Toss in beans, corn, canned tomatoes, rice, and seasonings to taste.

5.  Allow the peppers to cool out of the microwave while the ‘stuffing’ cooks.  Drain any water accumulated in the bottom of the peppers.  Stuff each pepper with the heated beans/rice mixture.  Top with shredded cheese if desired.

6. Heat in oven for 15-20 minutes until top is bubbly!  Remove, cool, and enjoy!

I thought the peppers turned out great and were very versatile!  Feel free to experiment with seasonings, use other veggies, or swap the rice for quinoa or couscous!  You could add salsa, different cheeses, and a dollop of sour cream or greek yogurt would have been the perfect topping!  The possibilities are endless!

I ate the leftover stuffing for lunch today with some broccoli and topped with nutritional yeast…delicious!

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