Elyse Estra (DS1) & mom, Lynn
Gluten Free, Vegan optional
Ingredients
5-6 bell peppers
1 cup cooked rice (any kind)
½ can black beans (drained and rinsed)
1 can corn niblets (drained)
½ cup fresh carrots (sliced)
½ cup frozen peas
1 small onion (diced)
1 tsp minced garlic
¾ cup bread crumbs (gluten free optional)
1 egg (optional)
Marinara sauce
Grated parmesan cheese (optional)
Salt and pepper to taste
Red pepper flakes to taste
Directions
Wash, dry, and cut bell peppers in half lengthwise.
In a bowl, combine the cooked rice, black beans, corn niblets, carrots, peas, onion, garlic, salt, pepper, and red pepper flakes.
Mix in about ½ cup of breadcrumbs and the egg (if you choose to not add egg, the mixture will still hold together)
Stuff the raw peppers with the mixture and sprinkle each stuffed pepper with the remainder of the breadcrumbs.
Also sprinkle with grated parmesan cheese, if desired.
Pour marinara sauce (about 1 inch) in a baking dish and place stuffed peppers in the dish. Cover pan and bake at 375°F for about 45 minutes.
Spoon some of the marinara sauce over the peppers before serving.
Enjoy!
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