Vegetarian Stuffed Green Peppers

Vegetarian Stuffed Green Peppers

Prep time:  30 mins

Rice cook time: 45 mins

Pepper cook time:  30 mins

Ingredients:

• 6 medium to large green bell peppers
• 1 small/medium red pepper, seeded and chopped
• 2 cups COOKED brown rice 
• 1-2 tablespoons olive oil
• 1 small onion, chopped
• 1-2 portobello mushrooms (brushed and cubed)
• 1 can whole kernel corn (well drained)
• 1 1/2 cups fat free shredded cheddar cheese, or dairy-free cheese
• 1 vegetable bouillon cube
• Pinch of thyme (to taste)
• Dash of cayenne (to taste)
• Garlic powder (optional, to taste)
• Salt and pepper to taste
• 1/4 cup fiber one cereal

Cook Rice: Add a little olive oil and 1/2 the bouillon cube to water for cooking rice.

Pre-heat oven to 350.

In large pot bring enough lightly salted water to submerge peppers and bring to a boil.

Cut tops off peppers and remove seeds. Reserve cut-off tops.

Submerge peppers in boiling water for 5-7 mins. Drain inverted when done.

Meanwhile: Chop most of the leftover green pepper tops.

In skillet heat olive oil, add green and red pepper and onion. Cook for 5 minutes, stirring. Add mushrooms and cook another 5 mins. Add drained corn. Stir and cook for several more minutes. (Add a splash of olive oil if it’s getting too dry.) Add the thyme, cayenne, salt and pepper. Add the other 1/2 bouillon cube and a little bit of water to moisten. Melt cube and mix into filling.  Add the cheese into the mix, reserving 1/4 cup for topping. Add in the cooked brown rice, stirring in slowly. You may not need all of the rice and can save any leftover for a side dish another night.  Adjust seasonings to taste.

After peppers have drained well place in baking dish and fill with stuffing.

In separate bowl crumble reserved cheddar and fiber one and sprinkle on top of each pepper.

Place in oven and bake for about 30 mins, or until bubbly and looking good.

I like to broil/brown the top for several minutes at the end.

Serve with a salad and a nice slice of whole grain bread if desired.

Bon Apetit!

(appx: 320 per pepper, 12 grams protein, 2 grams sugar, 0 cholesterol, 37 grams carbs, 300 mg sodium.)