Veggie Stuffed Peppers
Source of Recipe
6 item bell pepper(s)
1 medium onion(s)
2 clove garlic clove(s)
14 1/2 oz canned diced tomatoes
10 oz yellow corn
1/2 tsp chili powder
1/2 tsp sea salt
1/4 tsp black pepper
1 cup cooked brown rice
10 oz canned black beans
List of Ingredients
Preheat oven to 375. Boil peppers in a large pan of water until tender(about 4 minutes), then drain.
To prepare filling spray nonstick skillet with olive oil and set over medium heat. Add the onion and garlic, cook, stirring frequently until softened(about 5 minutes) Stir in tomatoes, corn, chilli powder, salt pepper, and beans. Bring to a boil. Reduce heat and simmer, stirring occasionally until the flavors are blended(about 10 minutes) Stir in the rice.
Cut peppers in half and stuff the stuffing into each pepper half. Place the peppers on a shallow casserole dish or jelly roll pan and cover with foil. Bake until heated thoroughly. 20-25 minutes
One serving is 2 pepper halves.
My husband modified this recipe by adding the beans. You do not have to and you can take one point off if you don't.