Stuffed bell peppers.
You can stuff these babies with anything, pop them in the oven to bake for 20 minutes and dinner is served.
Contents of pantry
4 bell peppers
1 c rice*
1 can black beans (drained)
1 can petite diced tomatoes with juice
2 cloves garlic
½ yellow onion
1 tsp salt & pepper each
½ tsp cayenne pepper
1 tsp basil
recommended: ½ c Daiya mozzarella cheese to top
1) Preheat oven to 350º F
2) Cook rice and beans separately according to package directions.
3) Dice onion, grate** zucchini and carrots and sauté on stove for about 5 minutes, then add garlic and all spices.
4) Mix cooked rice and beans with tomatoes and seasoned veggies. Stuff cleaned and pitted bell peppers (cut off tops and clean out all seeds). Top with vegan cheese!
5) Place stuffed peppers leaning against one another in a baking pan for 20-25 minutes or until peppers are desired texture.
*What kind of rice you ask? Well whatever you have! This time we used brown rice but any will do. Uncle Ben’s Spanish or Mexican Fiesta rice is 100% vegetarian/vegan friendly and is a nice flavorful addition.
** We grated the zucchini and carrots for a less textured “stuff” to stuff our peppers with. If you do not have a grater just dice veggies finely or leave them chunky if that’s how you like it.