Stuffed Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Water
Sea Salt
4 large red bell peppers - make sure they sit upright nicely. Remove top, ribs, and seeds.
2 cups / 80 ml cooked brown rice
1 tsp / 5 ml extra virgin olive oil
1 yellow onion, peeled and chopped
1 large carrot, peeled and grated
1 cup / 240 ml butternut squash, peeled and diced
3 cloves garlic passed through a garlic press
2 cups/ 480 ml fresh Roma tomatoes, diced and set over a fine mesh sieve to drain
1 x 15oz / 420g can black beans, rinsed and drained
1 cup / 420 ml fresh corn kernels
1/2 cup / 125 ml fresh chopped cilantro
Juice of one fresh lime
Freshly ground black pepper
Cooking spray
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Directions: |
Directions:1. Preheat oven to 350º / 177ºC. Place cooked brown rice in a bowl and let cool. Set Aside.
2. Make sure there is a rack in the middle of the oven. Bring a large pot of salted water to boil. Place the peppers in the boiling water and cook briefly. The peppers need to be just a little soft. Remove the peppers from the water and put them on a plate lined with paper towels, upside down so the water can drain out.
3. In a large skillet, heat olive oil and saute onion, carrot and butternut squash. Cook for 10 minutes, covered. Add garlic and cook a few minutes more. Now add tomatoes, beans and corn. Cook for 5 minutes. Remove from heat.
4. Add vegetable mixture to cooled brown rice. Season with cilantro, lime juice, sea salt and black pepper. Mix with clean, bare hands until all ingredients are evenly distributed. Set aside.
5. Prepare a small baking pan with a light coating of nonstick spray. Place each of the peppers right side up in the pan. Stuff each pepper with brown rice filling. Don't pack the mixture too tightly. Bake for 20 minutes. Remove from heat and serve immediately.
Copyright - The Eat-Clean Diet Cookbook
Makes 4 servings
Prep time: 45 mintes
Cooking time: 35 minutes |
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