Most people have their own version of a stuffed pepper recipe. Meat eaters often add ground beef or sausage, but, for Meatless Monday, you can have a flavorful dish without those additions. This dish is very affordable and high in protein. If you're on a budget, it's an excellent dish to add to your regular menu to save money without skimping on flavor or nutrition.
Feel free to add in whatever leftover veggies you have in your fridge. I've added diced bell pepper, zucchini, and onion to mine at different times, and they always come out tasting great.
These make four servings, but they definitely need a side with them. I've always struggled with what goes well with a stuffed pepper. They have enough veggies on their own! A quick internet search landed me the following suggestions: high-quality dinner rolls, garlic bread, nicely tossed salad with ranch dressing, or scalloped potatoes.
Stuffed Peppers, Serves 4
Feel free to add in whatever leftover veggies you have in your fridge. I've added diced bell pepper, zucchini, and onion to mine at different times, and they always come out tasting great.
These make four servings, but they definitely need a side with them. I've always struggled with what goes well with a stuffed pepper. They have enough veggies on their own! A quick internet search landed me the following suggestions: high-quality dinner rolls, garlic bread, nicely tossed salad with ranch dressing, or scalloped potatoes.
Stuffed Peppers, Serves 42 green bell peppers, halved and seeded
1 teaspoon vegetable oil
2 green onions, sliced
2 cloves of garlic, minced
1 teaspoon Italian seasoning
1 teaspoon dried basil
2 diced tomatoes
1 (16 oz) can black beans, rinsed and drained
2/3 cup cooked brown rice
2/3 cup cooked brown rice
salt & pepper to taste
1/2 cup shredded mozzarella or Parmesan cheese, divided
1. Preheat oven to 400 degrees. Line a baking sheet with a silicone mat, if you have one, or else grease a baking sheet.
2. Place peppers cut-side down on baking sheet. Roast for about 30 minutes in the oven until tender.
3. Heat oil over medium heat. Add the green onions, garlic, Italian seasoning and basil. Cook for 2-3 minutes. Stir in the tomatoes and black beans and cook for about five minutes. Turn off the heat and stir in the rice, salt and pepper.
4. Stir 1/4 cup of cheese into the mixture. Stuff the mixture into the peppers (it will be heaping). Sprinkle remaining cheese over the tops of peppers. Bake stuffed peppers for an additional 5 minutes, or until the cheese is melted.
Per Serving:
Cost: Approximately $1.35
2. Place peppers cut-side down on baking sheet. Roast for about 30 minutes in the oven until tender.
3. Heat oil over medium heat. Add the green onions, garlic, Italian seasoning and basil. Cook for 2-3 minutes. Stir in the tomatoes and black beans and cook for about five minutes. Turn off the heat and stir in the rice, salt and pepper.
4. Stir 1/4 cup of cheese into the mixture. Stuff the mixture into the peppers (it will be heaping). Sprinkle remaining cheese over the tops of peppers. Bake stuffed peppers for an additional 5 minutes, or until the cheese is melted.
Per Serving:
Cost: Approximately $1.35
Protein: Approximately 17 grams
Calories: Approximately 240
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