Even though I parboiled the peppers they still were a little firm. C found them bland so next time more spice. He added his own hot sauce.
Mmmmm. So far so good with weeknight vegetarian. Btw- Monday we ate bean quesadillas, we are at three days in a row!
Lisa Needs More Time Veggie Peppers
4 green bell peppers halved lengthwise with seeds removed1.5 cups cooked crazy Brown Rice Medley from Trader Joe (any brown rice works)
15oz can of drained and rinsed black beans (I use low sodium)
15oz can of diced tomatoes (I use salt free)
1 large onion diced
3 cloves garlic crushed
1-2 carrots diced
1-2 celery stalks diced
3-4 mushrooms diced
2 tsp Cumin
1 tsp Chili powder (I usually use New Mexican Chile Powder)
1 tsp Oregano
15oz can tomato sauce (I use salt free)
Bring a large pot of water to a boil. Place the pepper halves into the boiling water and parboil for about 2-3 minutes until they begin to soften. Remove peppers from water and put skin down in a greased 13x9 baking dish.
Preheat oven to 350 degrees. Preheat a nonstick large frying pan over medium-high heat and spray with vegetable spray or use olive oil. Saute onion until soft (about 2 minutes) then add garlic and stir (about 15 seconds). Add carrots, celery, and mushrooms and cook stirring often for another couple minutes. Once carrot begins to soften add turn heat down to medium and stir in seasonings and cook about a minute. Add tomatoes, rice, and black beans stirring gently. Taste it here and add more seasoning and salt and pepper if needed. Stuff the pepper with mixture, top with tomato sauce.
Cover with tin foil and bake 50-60 minutes. Make sure peppers are cooked to your mother's liking :) C would add more hot sauce.
*Note - there isn't any cheese in this dish because in my house cheese is only allowed on pizza. sniff sniff. (the things we do for love)