You can also add fresh basil to this recipe and for the rice, mix it with some wild rice to add another level of texture and flavor. I will next time I make this. The other thing, you can use this as a side dish to fish or chicken. A perfect meal would be grilled Tilapia, 1/2 a stuffed pepper and fresh fruit.
I may have to make that this weekend!
Enjoy. Stay healthy.
- 2 cups cooked brown rice or a combo of wild rice and brown rice
- 4 Bell Peppers (any color)
- 1 package Precut mix of Asparagus, onions and mushrooms, 9.5 oz
- (found in the produce section usually for saute or stirfry)
- If your store does not have the package use:
1/4 cup Red Onion, diced
1/4 cup Mushrooms, diced
- 1 medium Tomato, diced
- 3 Cloves Garlic, crushed
- 1 tsp Ginger, crushed
- 1/4 tsp Coriander
- 1/4 tsp Cumin
- 1/2 tsp Pepper
- 1/4 tsp Chili Powder
- 1/2 cup Low fat, low Sodium Mozzarella Cheese
- Coconut oil spray
Prepare your Bell Peppers by cutting off the tops and cleaning out the seeds. To make them stand, shave off a little of the bottom. Prepare a dish by spraying with the coconut oil. Use the Bell pepper that you cut off in the stirfry
Cook your rice according to the package (generally rice is cooked 2:1, meaning 2 cups water for every 1 cup rice)
Dice up your vegetables, crush the garlic and ginger
using a large fry pan, spray it with the coconut oil and heat for stirfry
Once the pan is hot, throw in the asparagus, onions and mushrooms
Let cook for a few minutes, watch and occasionally stir
Add the Bell peppers (Not your whole ones, the tops that you diced up and any of the bottom that was shaved off!)
Add the spices, stir, cook for 2 minutes
Add the tomatoes
Stir and cook 4 minutes
Add the two cups cooked rice
Stir and cooks, 2-3 minutes
Remove from heat
Stuff your peppers, place some mix at the bottom and then add some cheese, add a few more spoonfuls and then add more cheese. Once full, add more cheese to the top
Spray, with the coconut oil, a piece of foil and then cover (so the cheese will not stick to the foil)
Bake at 350 F (180 C or Gas Mark 4) for 30 minutes, covered
Bake another 10-30 minutes depending on how you like your peppers cooked and the cheese browned
Pairs well with a salad and fresh fruit.
Thank you for stopping by and remember, enjoy life.
It's the one you have,