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Just recently my dad, who does not send selfies, sent us all a selfie.  He was obviously sitting in a hospital room and it was captioned "don't worry, they don't think it's anything serious".   Right.  Needless to say it was my dad having a series of mini heart attacks.  Since then the doctor has told him the best eating habits would be to go vegetarian. While I know he won't do that, I've decided to try my hand at some heart healthy meals that don't taste like cardboard and  would have you say "Yeah I'll make that again".  I served this last night to my mom who is probably the world's pickiest eater besides my son. She even said she was going to make it this weekend.  Though the caloric intake on this seems high, it all comes from the brown rice.  One whole stuffed bell pepper though only has 99 mg of salt and that is all naturally occurring.  The only "bad" item in the recipe list is the cheese.  Do use a low sodium, low fat mozzarella.  As for how I like to cook it. I like my cheese very brown and crispy, not sure why.  You do not have to cook it that long.  If you like your pepper to stay a bit crispier, take the cover off at 30 minutes and bake only another 10-20 minutes. 
 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.
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Serves 4 (1 whole each or 8 if using as a side dish)

Recipe:

  • 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: 
                                       3/4 cup Asparagus, diced
                                       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
Uncover 
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.
                         
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I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Based on 1 full Stuffed Bellpepper
 


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