Stuffed Peppers
I decided to make meat-free stuffed peppers the other day, and I was very happy with how delicious they tasted.
Ingredients:
1 can of pinto beans, 2 whole peppers (color of choosing), small white onion, white or brown rice (1/2 cup uncooked), fresh cilantro, fresh parsley, tomato sauce, and salt & pepper to taste
Directions:
Cook rice (about 30 minutes). While rice is cooking, cut top of peppers off and gut out. Chop up tops of peppers, onion, parsley, cilantro, and mix together. Set aside. Preheat oven to 375*F. When rice is finished cooking, mix in pinto beans, and the pepper & herb mix. Add sauce to desired consistency and salt & pepper. Fill gutted peppers with mixture, place on oven safe dish and bake for 20-30 minutes (depending on how soft you like your peppers to be).
I also made a little side salad of spinach, cucumber, carrot, and clementine with an olive oil/balsamic vinegar vinaigrette.
Eat and enjoy!
