Stuffed Bell Peppers can be a beautiful meal that does not require many extra sides. They taste great the traditional way with meat and the vegan way. They make for a delicious meal that you can serve with salad on a beautiful summer night or on a crisp fall day.
- 6 green bell peppers
- 2 tablespoons of olive oil
- 1 cup of tomato juice (or tomato sauce)
- 1 cup of diced tomato
- 1 cup of corn
- 1 cup of black beans cooked
- ½ onion diced
- ½ yellow bell pepper
- 2 cups of finely chopped mushrooms
- 2 cups of hot cooked rice (can substitute for brown rice or quinoa)
- ½ cup of chopped parsley
- ½ cup of chopped shallots
- 1 teaspoon of minced garlic
- 1 teaspoon of Chile powder
- ¼ cup of red wine
- Salt and pepper to taste
- Optional: ¼ cup of fresh grated Parmesan cheese or meat of your choice
- Preheat oven to 350 degrees or grill
- Cut top off bell peppers. You can store the tops to use later in the stuffing mixture. Boil peppers in water for 5 minutes.
- Heat olive oil in skillet over medium heat. Add mushrooms, shallots, onion, bell pepper and minced garlic and sauté until tender.
- Add parsley, Chile powder, and red wine.
- In a large bowl combine rice, black bean, corn, tomato juice and diced tomatoes. Pour sautéed mixture in bowl and gently mix. (At this point you can add cooked ground turkey, beef, or chicken to the mixture)
- Spoon mixture into bell peppers. (Optional: you can grate parmesan cheese on top of stuffed peppers at this point)
- Place in baking dish and back at 350 degrees for 15-20 minutes. You can also place peppers on the grill for a smokier flavor.