Tonight I tried a classic favorite revamped into a more healthy version. Thanks to sites like Pinterest, I am finding many great recipes that support a plant based diet.
This Vegan Stuffed Peppers recipe is from mumstheword.com. I adapted it further to bring it into compliance with my allowed foods.
1 1/2 cups brown rice
1 15 oz can no sodium organic tomato sauce
2 cups vegetable broth
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
2 15 oz cans no sodium organic kidney beans, drained
4 large bell peppers
In a large cooking pan combine diced onion, brown rice, tomato sauce, vegetable broth and spices. Bring to a boil then reduce heat and cover, simmering until rice is tender, 30-45 minutes.
While rice mixture simmers, cut tops from bell peppers, remove insides and slice in two. Lay peppers, hollow side up, in 13×9 baking dish. Preheat oven to 350 degrees.
When rice is tender, remove mixture from heat, stir, and add kidney beans. Fill peppers in baking dish. There will be enough mixture to fill peppers and fill in around peppers. Cover with foil and bake for 30 minutes.
Spoon into bowls and top with chopped avocado. Season with sea salt and coarse black pepper. Makes four servings.
And the verdict? These meatless stuffed peppers were wonderfully filling and satisfying. I didn’t miss the ground beef that I have always used. The kidney beans added flavor and protein, as did the brown rice that I substituted for white.
This recipe surpassed my expectations. I’ll definitely make meatless stuffed peppers again.