Tuesday, December 29, 2009

Vegetarian Stuffed Peppers

I grew up on stuffed peppers. It was one of my favorite things to eat as a kid in Hungary. Actually it STILL IS! Of course my version is much healthier. Just as delicious though if I do say so myself.

Filling.... (This is enough for two stuffed peppers)
  • 2 servings of Morning Star Farms Grounds
  • 1/2 cup Arborio Rice, cooked
  • 1 small yellow onion, chopped
  • 1 green onion, chopped
  • 1/4 cup black beans
  • dash cayenne
  • dash red pepper flakes
  • dash cumin
  • dash garlic powder
  • salt & pepper to taste
You will also need a large can of Tomato sauce and 2 large bell peppers.

Cook all of the filling ingredients together in a small pan until the onions are nice and tender. You don't have to cook the mix for too long since it's made with grounds instead of real ground beef. Once you're satisfied with the mix, set it aside.

Next, core 2 peppers and place them into a pot with maybe a 1/2 inch of boiling water in the bottom. Cover and cook for just a few minutes until the peppers begin to soften, maybe 8-10 minutes. (***this saves you a TON of oven baking time).

When the peppers are nice and tender (make sure not to overcook them because they will fall apart when you stuff them) add them to a small baking/casserole dish and stuff each with the mixture.

Next, take a large can of tomato sauce and fill your baking dish with the entire can, making sure to dump some directly over both stuffed peppers.

Pop them into the oven, which should be preheated to 400 degrees, and cook them for 20 minutes or so.

Easy as pie right?

A great side to enjoy with this dish is mashed potatoes. I like to eat mine plain though. It's very filling!

Each stuffed pepper is 5 Weight Watchers Points. ENJOY! ;)


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