I’m no food blogger, BUT I am committed to help all of you whenever I can. And, let’s face it, we all need healthy, affordable meals right? Plus, cooking is a little DIY, right? 😉
I absolutely LOVE stuffed peppers but sometimes I balked at making them because they can be a bit involved. But, I think I figured out a delicious, manageable, meatless recipe and wanted to share with all of you!
Did you know that you can help offset greenhouse gas emissions by going meatless even only one day a week? Yep. Here’s how and why it matters.
In the United States, we consume more animal products than any other place in the world. According to the University of Colorado’s Environmental Center, “If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year would save the same amount of emissions as driving 348 miles in a car.” Woah! Sold.
If I haven’t sold you on the purposeful meatless route, this is still a delicious meal that everyone will be sure to enjoy.
Ingredients:
- 6 Green Peppers
- 2 cups of rice or quinoa
- 1 can diced tomatoes
- 1 can black beans
- 1 can chic peas (garbanzo beans)
- 1 jar pasta sauce (I like Wegmans’ Grandma’s Pomodoro sauce)
- Paprika
- Cumin
- Salt and pepper to taste
- Shredded mozzarella sauce
Make the rice or quinoa according to the instructions on the bag. Meanwhile, prepare your green peppers for filling by cleaning and cutting the tops off of them.
Once cleaned and cut, put them into a microwave safe dish with a small amount of water on the bottom into the microwave to soften them. I typically have them in the microwave for about 10 minutes or so. You can also achieve the same effect by putting them in a pot and par boiling them on the stove. Your choice!
Once your rice or quinoa is prepared, add in the one can of diced tomatoes, one can of drained black beans and one can of drained chic peas. Mix thoroughly and add in your pasta sauce. Start with a half jar of the pasta sauce and add more based on your desired consistency. Then, add paprika, cumin and salt and pepper to taste.
When your ingredients for the filling are all mixed, carefully scoop into the peppers. Add shredded mozzarella to the top of the peppers.
Bake at 350 degrees for 20-30 minutes or until heated through.
Enjoy a meatless Monday meal! Bon Appétit!
Comments? Questions? Just ask!