Kristen's Recipes


Title:   Stuffed Peppers
Category:   Side Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Eat Clean Diet
Sea Salt
4 large red bell peppers- make sure they can sit upright nicely- remove top, ribs and seeds
2 c cooked brown rice
1 t extra virgin olive oil
1 yellow onion- peeled and chopped
1 large carrot- peeled and grated
1 c butternut squash- peeled and diced
3 cloves garlic- passed through a garlic press
2 c fresh Roma tomatoes- diced and set over a fine-mesh sieve to drain
1 can (15 oz.) black beans- rinsed and drained
1 c fresh corn kernels
1/2 c fresh chopped cilantro
Juice of one fresh lime
Freshly ground black pepper
Directions:   1. Preheat oven to 350F. Make sure there is a rack in the middle of the oven. Place cooked brown rice in a bowl and let cool. Set aside.

2. Bring a large pot of salted water to a boil. Place the peppers in the boiling water and cook briefly. The peppers need to be just a little soft. Remove the peppers from the water and put them on a plate lined with paper towels, upside down so the water can drain out.

3. In a large skillet, heat olive oil and saute onion, carrot and butternut squash. Cook for 10 minutes, covered. Add garlic and cook a few minutes more. Now add tomatoes, beans and corn. Cook for 5 minutes. Remove from heat.

4. Add vegetable mixture to cooled, cooked brown rice. Season with cilantro, lime juice, sea salt and black pepper. Mix with clean, bare hands until all ingredients are evenly distributed. Set aside.

5. Prepare a small baking pan with a light coating of cooking spray. Place each of the peppers right side up in the pan. Stuff each pepper with brown rice filling. Don't pack the rice mixture too tightly. Bake for 20 minutes. Remove from heat and serve immediately.
Makes:   4 servings