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Meatless Mondays – Wild Rice Stuffed Peppers
use green, red, yellow or orange or a combination
plus more for drizzling
4.3 ox Rice-a-Roni Long Grain and Wild Rice, cooked
Diced up tops from the 4 peppers
small red onion
seeded and diced
14 oz Fire-Roasted Tomatoes
14 oz Black Beans, drained and rinsed well
fresh baby spinach
shredded Parmesan cheese
shredded mozzarella cheese
8 oz tomato sauce
Salt and pepper
Preheat oven to 400 degrees.
Cut tops off of peppers (set aside), clean seeds out of peppers, and cut peppers in half lengthwise.
Cut an X in the hull of each pepper. Place the peppers cut-side down in a large casserole dish and roast for 20 minutes. Remove from oven and let cool slightly.
While peppers are roasting, dice up the peppers tops. Heat 2 tablespoons of olive oil in large skillet or dutch oven over medium-high heat.
Add to skillet and saute till soft: onions, peppers, carrots, and jalapeno pepper - about 5 - 6 minutes. Then add the garlic and saute another minute.
Stir in cooked 2 tablespoons tomato paste, rice, fire-roasted tomatoes, and black beans. Season with salt and pepper to taste. Cook till heated through.
Remove from heat and stir in the spinach and 1/2 cup of the Parmesan cheese.
Remove peppers from baking dish and evenly spread the tomato sauce onto the bottom of the baking dish.
Fill each pepper half with the rice mixture. Place in baking dish and top with the mozzarella cheese and the remaining Parmesan cheese.
Bake for about 20 - 30 minutes.
Inspired and adapted from
Girl Versus Dough