This has to be one of my go-to quick and easy dinner recipes. Its simple to modify with whatever ingredients you have on hand and it’s a great meal to prep ahead of time if you have a busy week. I make these probably once a week minimum. This recipe makes anywhere from 6-8 stuffed peppers depending on the size of your peppers. I used small ones for this recipe.
What you will need….
6-8 peppers with the tops cut off
1.5 cups uncooked brown rice or quinoa
1 can unsalted mixed beans or lentils
1 can unsalted cherry tomatoes or regular crushed tomatoes
1 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
1 red onion
1 large chopped carrot
1/2 cup chopped mushrooms
1/2 tsp each garlic powder, onion powder, smoked paprika, chilli powder
1/4 cup frozen corn
Himalayan salt and black pepper to taste
your favourite salsa to top it off
juice of 1 small lime
Begin cooking the rice according to package instructions
water sauté the onion, mushrooms, carrots, broccoli and cauliflower until fragrant (roughly 5 minutes)
Add in the can of beans, spices, tomatoes, corn, cooked brown rice, lime juice, salt and pepper and continue cooking for 5-10 minutes until combined
Preheat the oven to 375 degrees F.
Line a pan with parchment paper and fill all of the peppers with the rice mixture, top with a tbsp of salsa on each and place in the oven
Bake for 30-35 minutes or until the peppers are soft
Serve with guacamole, more salsa, nutritional yeast and hot sauce if you like.