Stuffed Peppers (Clean Eating - Tosca Reno)

lgolden

Water
Sea Salt
4 large red bell peppers (any color can be used) Remove top, ribs and seeds
2 cups cooked Lundberg wild & whole grain brown rice (original recipe calls for brown rice)
1 tsp extra virgin olive oil
1 yellow onion, peeled and chopped
1 large carrot, peeled and grated (I use matchstick carrots)
1 cup butternut squash, peeled & diced (don't skip this ingredient - so delicious)(I use the precut in steamer bag from the fresh veggie aisle in my grocery store)
3 cloves garlic, pressed through a garlic press (I use minced in jar type)
1 14.5 oz can petite diced tomatoes, drained (original recipe calls for 2 cups fresh roma tomatoes, diced)
1 15 oz can black beans, rinsed & drained
1 cup frozen corn kernels (thawed), original recipe calls for fresh corn kernels
Juice of one fresh lime
Freshly ground black pepper
Cooking spray

Preheat over to 350. Place cooked brown rice in a bowl and let cool. Set aside.

Make sure there is a rack in the middle of the oven. Bring a 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 put them on a plate lined with paper towels, upside down so the water can drain out.

In a large skillet, heat olive oil and saute onion, carrot and butternut squash. 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 vegetables 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 nonstick spray (I use non stick tin foil). 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.

Calories 302
Calories from fat 30
Protein 11
Carbs 59
Fiber 12
Sugars 12
Fat 3
Sodium 518

This is a really delicious recipe. It takes a little while to prepare so I like to do it on the weekends. It reheats well so I pack it for lunch during the week and it is very filling.

lgolden

Water
Sea Salt
4 large red bell peppers (any color can be used) Remove top, ribs and seeds
2 cups cooked Lundberg wild & whole grain brown rice (original recipe calls for brown rice)
1 tsp extra virgin olive oil
1 yellow onion, peeled and chopped
1 large carrot, peeled and grated (I use matchstick carrots)
1 cup butternut squash, peeled & diced (don't skip this ingredient - so delicious)(I use the precut in steamer bag from the fresh veggie aisle in my grocery store)
3 cloves garlic, pressed through a garlic press (I use minced in jar type)
1 14.5 oz can petite diced tomatoes, drained (original recipe calls for 2 cups fresh roma tomatoes, diced)
1 15 oz can black beans, rinsed & drained
1 cup frozen corn kernels (thawed), original recipe calls for fresh corn kernels
Juice of one fresh lime
Freshly ground black pepper
Cooking spray

Preheat over to 350. Place cooked brown rice in a bowl and let cool. Set aside.

Make sure there is a rack in the middle of the oven. Bring a 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 put them on a plate lined with paper towels, upside down so the water can drain out.

In a large skillet, heat olive oil and saute onion, carrot and butternut squash. 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 vegetables 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 nonstick spray (I use non stick tin foil). 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.

Calories 302
Calories from fat 30
Protein 11
Carbs 59
Fiber 12
Sugars 12
Fat 3
Sodium 518

This is a really delicious recipe. It takes a little while to prepare so I like to do it on the weekends. It reheats well so I pack it for lunch during the week and it is very filling.

katythemommy

I just made this tonight and it is in the oven right now! However, I have a lot left over! I probably could of stuffed 3-4 more peppers with this recipe! I made a couple substitutions but it is delicious! I tried some of the left over mix and cannot wait until the peppers are done! I will definitely be making this again!

lgolden

Glad you enjoyed it. They are a little time consuming but are so worth it!

LostinCali

I love stuffed peppers, had never thought to put some of those veggies in them, thanks for the ideas!