Stuffed Green Peppers was my way of easing my husband into eating a vegan meal with me. He hasn’t totally jumped on board with doing the entire cleanse I’m on, but he’s supportive at least. He ate left over pizza at work so I didn’t have to see. I really just threw this one together. And I did nab a photo because my clumsy self dropped them off the over rack and all over the door so they weren’t very photogenic.
What You Need:
- 4 Green Peppers
- 3/4 cup cooked rice (I used white because I forgot to buy brown)
- 3/4 cup cooked black beans (you can use frozen, fresh or canned)
- 1/4 cup onions, diced
- 1/4 cup mushrooms, diced
- 1 tomato, diced
- 1 tbsp coconut oil
- 1/2 cup vegan cheese (I used a mexi blend)
- Cumin, to taste
- Chili Powder, to taste
- Salt, to taste
- Pepper, to taste
- 1 big pot of water
What To Do:
- Make the rice and beans first if you are making those from scratch. Set aside once done.
- Put the pot of water on the stove and start to boil. Heat another sautee pan over medium-high heat. Preheat oven to 350 degrees.
- Cut the tops off the green peppers and remove all seeds. Dice all other vegetables if they are not already diced.
- Add coconut oil to pan. Once it has heated, add mushrooms and onions. Cook until starting to brown. I tossed in the tomato as well towards the end. This isn’t necessary. When done, set aside in medium sized mixing bowl.
- Once big pot of water is boiling, turn down heat to medium and submerge the green peppers in the water. Let cook for 5 minutes until softened.
- While the peppers cook, mix together rice, beans, veggies, and seasonings. Mix in 1/2 the cheese.
- Drain the peppers. Place on foiled lined pan or sheet.
- Fill peppers with mix. Top with remaining cheese.
- Bake in the oven for 10 minutes, or until cheese is melted. If you rice or beans were cold, make sure those are heated through.
Serves 4: 187 calories per pepper, 6g fat, 8g protein (per My Fitness Pal)