
Vegetarian Stuffed Peppers
This is a great vegetarian main dish or appetizer . Try it with a variety of different color peppers – even the mini variety.
Ingredients
- 6 whole red or other colorful Peppers cut in half length wise
- 1 Large Onion Diced
- 2 TBSP Olive Oil - to saute the onion
- 2 Cups Brown Rice
- 2 Cups Water
- 1 Can Kidney or Black Beans - drained - reserve liquid
- 4 Cloves minced Garlic
- 2 TBSP Tamari Soy Sauce
- 1 TBSP Toasted Sesame Oil
- 1 TSP Hot Sauce (add more if you like more zip)
- ¼ TSP Black Pepper
- ¾ Cup Toasted Whole Grain Bread Crumbs
- 1 TBSP Olive Oil
- Toasted Sunflower or Pumpkin Seeds
Garnish:
Instructions
- Scoop out the seeds and ‘white parts’ or the pepper. Leave the edge of the stem
- (see picture)
- Place the raw brown rice in a warmed sauce pan and toast the raw rice for a minute on a medium flame.
- Add 1 TBSP of olive oil and combine with the raw rice. Just for another minute.
- Add the water and cook till rice is cooked and water is absorbed.
- Sautee diced onion in the olive oil till its nice and brown but not burnt.
- Add the crushed garlic to the onions.
- Cool the rice. Add to the rice gently the sauteed onions, beans
- Combine the crushed garlic, soy sauce , sesame oil, hot sauce
- Add the dressing to the rice and combine gently.
- Add the black pepper
- Taste the rice and see if you want more intense flavors
- In the skillet that you sauteed the onions add olive oil and the
- bread crumbs and combine on a medium flame till the bread crumbs are coated
- Fill the peppers with the rice mixture and top each one with bread crumbs
- Place the tray of stuffed peppers in a 325 degree oven for 10 minutes (check to make sure the bread crumbs don’t burn).
- Lower the oven temperature to 300, and bake just till you see the peppers soften and shrivel a bit.
- Garnish with toasted pumpkin or toasted sunflower seeds.
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