Who doesn't love pepper with beans, rice, and cheese?

Makes: 6 servings Total time: 2 hours

 

Stuffed peppers

Ingredients:

  • 6 large bell peppers (pick your favorite color!)
  • 1 cup rice, ideally organic wild-rice   
  • 1 tablespoon olive oil
  • 1 whole onion, diced
  • 4-5 cloves garlic, finely chopped
  • 1 package fresh mushrooms (8-10 ounces), chopped
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • crushed pepper flakes (or black or cayenne pepper), to taste
  • 1/2 cup fresh parsley, chopped
  • 1 can garbanzo beans (~15 ounce)
  • 1 can black beans (~15 ounce)
  • 1 small can corn (~8 ounce, approximately 1/2 cup fresh or frozen)
  • Juice of 1 lemon
  • 1 large can crushed tomatoes (24-30 ounces)
  • 1 cup shredded asiago or parmesean cheese

Directions:

  1. Prepare bell peppers. Cut stem off, and remove inner membranes and seeds. Set aside.

  2. Cook rice according to package directions.  

  3. In a skillet, combine olive oil and onion. Cook onions until translucent, then add garlic and mushroom. Cook until mushrooms become tender, then add paprika, salt, pepper flakes, and parsley. Mix well then remove from heat. Add garbanzo beans, black beans, corn, and lemon.

  4. Preheat oven to 350°F.

  5. Once the rice is finished cooking, add it to the bean mixture. Mix well, and allow to cool.

  6. Pour crushed tomatoes into the bottom of a baking dish that is large enough for your peppers to fit into.

  7. Stuff peppers with the rice and bean mixture, then place in the baking dish. Try not to break the peppers! 

  8. Bake at 350°F in a pre-heated oven for 30 minutes. Sprinkle cheese on top, and then place back in the oven for an additional 15 minutes. 

  9. Serve warm. If you're sensitive to pepper skin, you can remove the outer membrane before eating.