Meatless Stuffed Peppers

From Rita:

These are so quick, easy and tasty that you will be pleasantly surprised.  You can make them ahead of time and then bake them off later.  I am enjoying many meatless meals these days and feel better than ever.  There must be something to the vegetarian concept of eating.  Top with some fat free greek yogurt or low fat sour cream.  The cold of the topping and the heat of the  pepper or tomato really work well together…or eat them plain. Try a meatless meal and see how good you feel!

INGREDIENTS:

Stuffing:

  • 1 -15 oz. can black beans,  rinse and drain well
  • 2 cups cooked brown rice  (I use Trader Joe’s cooked brown rice)
  • 1 jar of salsa
  • 1- 6 oz. bag of baby spinach, chopped
  • 1/2 cup low fat shredded cheddar cheese

Stuff ingredients into:

  • 3 large peppers – your choice of color.  Clean all seeds and white pith
  • 3 large tomatoes tops cut off and the cavities cleaned thoroughly
Preheat oven to 400 degrees.   Mix all ingredients together in a bowl. and stuff the peppers and tomatoes.  Put in a pan where they will fit fairly tightly.  Be sure to add about an inch of water to the pan so they will not burn on the bottom.  Bake at 400′ for 1 hour or until the peppers are fork tender.  I simply use a long handled fork or knife and stick it in the side of the pepper — it should be nice and soft.  Viola .. you are ready to dine.
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Posted on December 20, 2011, in Dinners, Vegetarian Options and tagged , , , . Bookmark the permalink. Leave a comment.

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