Today’s recipe, Stuffed Red Peppers, comes from my book, “It Takes Guts To Be Happy, A 21 Day Cleansing Plan to Heal Your Belly & Recharge Your Life.” Click here for more.

This dish is delicous re-heated, making it the perfect quick lunch or dinner. It’s high in fiber, protein and flavor! 
Red peppers contain more than 200% of your daily Vitamin C intake! They are packed with powerful antioxidants which support iron absorption, and are an excellent source of Vitamin B and folate, vitamins and minerals which prevent anemia. They are high in Vitamin A, which contributes to healthy eyesight, particularly night vision, and they increase metabolism, boosting weight loss and energy. Sweet bell peppers add color and crunch to any salad! 
Stuffed Peppers with Beans and Rice
4 large peppers in a variety of colors
1 tsp olive oil
3/4 cup onion, chopped
2 cups precooked rice, brown or basmati
1 tsp oregano
1 tsp sea salt
2 cloves minced garlic
1 1/2 tsp chili powder
1 can black beans
Preheat oven to 375 degrees. Clean and trim peppers, without cutting a hole in the bottom, so they can stand upright. Place in baking pan and spray with olive oil. Bake 10 min.
While the peppers are baking, sauce onion and garlic, and add seasonings, sautéing for an additional 2-3 minutes. Add precooked beans and rice. (This recipe can be made without beans, if you find them hard to digest! You may also substitute tofu or ground organic turkey for the beans.)
Stuff each pepper and bake 5-10 minutes.
Delicious with chopped fresh tomato salsa, avocado and a fresh green salad!

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