I’m always looking for recipes that don’t include bread, flour, pasta, or any heavy starches that can be difficult to digest, which is usually harder than it seems. Spaghetti squash and zucchini are great pasta substitutes, and stuffed squash is another healthy option, but most dinner recipes require a tortilla or bread of some sort so I’m not eating a plate full of plain ole’ veggies and rice.
Here’s another light, easy, veggie-based recipe: stuffed bell peppers! It’s like a spicy bean burrito, minus the tortilla. The only funny thing is, I’m still not sure how to eat it. Do I just eat the stuffing? Do I slice the sides off the pepper and eat those along with the stuffing? Does everyone eat it differently?
For all of you stuffed pepper lovers out there… how do you eat it? 🙂
| Stuffed Bell Peppers | Print |
- ½ cup cooked white or brown rice
- ½ cup tomato, diced
- ½ cup corn
- ½ cup black beans
- ¼ cup light shredded cheddar cheese or dairy-free cheddar
- 2 tbsp white onion, diced
- 1 tbsp tomato sauce
- Cayenne, garlic, salt, pepper
- Optional toppings: avocado, hot sauce, salsa, sour cream or dairy-free sour cream
- Preheat oven to 375ºF.
- In a large bowl, add rice, tomato, corn, beans, onion and tomato sauce. Season with spices and stir until combined.
- Cut and discard the bell pepper tops, inside and seeds.
- Fill peppers with rice mixture.
- Line a baking sheet with parchment paper and place the peppers facing up on the tray. Cover the peppers with tin foil and bake in the oven for 30 minutes.
- Remove peppers from oven and remove foil. Top peppers with cheese, and place back in the oven for an additional 15 minutes or until peppers are tender.
- Top with desired toppings of choice.
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