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VEGETARIAN STUFFED PEPPERS Recipe

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This recipe for VEGETARIAN STUFFED PEPPERS is from McElroy-Perry Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bell Peppers, halved with stems and seeds removed
1 cup Yellow Squash, chopped
1 cup Onion, chopped
2 cloves Garlic, chopped
1 (14.5 oz.) can Kidney Beans, drained and ½ of them mashed
1 med Tomato, chopped
1 cup Frozen Corn
1 tsp Oregano
Salt & Pepper to taste
1 cup Quinoa or Brown Rice, cooked
1 tbsp Olive Oil
Directions:
Directions:
Preheat oven to 350 º. Preheat skillet with olive oil. Saute *squash, onion and garlic for 2-3 minutes. Add beans, both the mashed and whole; cook 2-3 minutes more. Add corn, oregano, salt and pepper. Stir in the chopped tomato. Add quinoa and remove from heat. Spray 9" x 13" pan with Olive Oil Spray. Fill halved peppers with mixture and bake for 30 minutes.

*May also add shredded carrots, chopped celery, or other vegetable of your choice.

If you prefer your peppers more done, you may par-boil them for a few minutes.

 

 

 

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