Our dear friend C manned the kitchen during a visit last week with one healthful idea after the next, including veggie extracts, mushroom sups, and simple yet infectious meals. This is how she delivered baked stuffed peppers just as the next episode of Homeland was about to start.

I can’t wait for C’s next visit from her Chicago hometown.

 

Stuffed Bell Peppers

  • Servings: 4
  • Difficulty: easy
  • Print

  • 4 large bell pepper, red and yellow
  • 1 cup brown rice
  • 14 oz. can black beans, rinsed
  • 1 cup corn, fresh or frozen
  • 1 cup zucchini, diced small
  • 1/2 cup chopped onion
  • 1/2 cup frozen edamame
  • Some crumbled cheese to your liking

 

Cook the brown rice according to instructions.

Slice the bell peppers in two from top to bottom and lay them on a parchment-lined baking sheet.

Mix the remaining recipe or other vegetables in a bowl with a little olive oil and a splash of salsa of your choice, such as chipotle salsa. Add the cooked brown rice in the amount you desire, and salt and pepper to taste.

Load each bell pepper half with a generous pile of stuffing mix. Sprinkle each top with additional crumbled cheese and cover each pepper with an aluminum tent. (Don’t let the aluminum stick to the cheese.) Add the baking sheet to a 350 degree oven for 40 minutes. Serve the bell peppers with more salsa, or not!

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