Clean Eating: Stuffed Peppers

Thank you so much for the positive feedback about the pictures and recipes. I enjoy reading your comments, so keeping bringing them on.  I am almost on my 100th post!

I have tried so many great recipes this week and this one is probably my favorite. I am going to get right to this delicious recipe because I am so excited to share it.

Stuffed Peppers

Adapted from The Eat Clean Diet Cookbook by Tosca Reno pg. 220

Ingredients:

• Water
• Sea Salt
• 4 Large red bell peppers (you can use any color- I used a variety)
• 2 cups of cooked brown rice
• 1 tsp EVOO
• 1 yellow onion, peeled and chopped
• 1 large carrot, peeled and grated
• 1 cup butternut squash (I used sweet potatoes instead)
• 3 cloves of garlic, grated
• 1 can of diced tomatoes
• 1 15 oz can of black beans, rinsed and drained
• 1 cup of frozen corn kernels
• 1/2 cup of fresh chopped cilantro
• Juice of fresh lime
• Fresh ground pepper
• Cooking Spray

Preparation:

Preheat oven to 350 degrees. Place cooked brown rice in a bowl to let cool. Make sure there is a rack in the middle of the oven.

Bring large pot of  salted water to a 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 them on a plate lined with paper towels, upside down so the water can drain out.

In a large skillet, heat olive oil and sauté onion, carrot, and sweet potato. 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.

Add vegetable mixture to cooled, cooked 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.

Prepare a small baking pan with a light coating of non-stick spray. Place each of the peppers right side up in the pan. Stuff each pepper with brown rice filling. Don’t pack the rice mixture too tightly. Bake for 20 minutes. Remove from heat and serve immediately.

 

The verdict: These peppers are so flavorful and filling. I actually made extra for lunches this week.

I will leave you with a picture of my two kitties sharing some love.