Stuffed Peppers

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Stuffed peppers are a big hit in my house. Now, my kids don’t actually EAT the peppers. Really. Why they like stuffed peppers and ask for them is beyond me, because they just eat the filling. But that’s ok. This filling is very healthy and makes a good dinner on it’s own. Add the peppers and the green enchilada sauce and you have a full meal. The trick to stuffed peppers is to parboil the pepper “shells” first. I like to cut them lengthwise from stem to bottom, though you could just slice of the “lids” and stuff the peppers standing if you are cooking for larger appetites. This is also a good recipe for using up odds and ends–leftover cooked beans, brown rice or other grain, and veggies. I used to just use tomato sauce, rice, beans, onion, and corn, but this time I snuck in some finely chopped mushrooms and zucchini. Guess what? The kids didn’t even notice. Victory for me! My picture does not do this lovely dish any justice, but gives you the general idea.

stuffed peppers

Stuffed Peppers with Green Enchilada Sauce
(makes 8, 4 regular or 8 small servings)
4 bell peppers–use your favorite colors
1 C. cooked brown rice (can substitute other grains like quinoa)
1 can petite diced tomatoes
1 C. frozen corn, thawed
1 can or 1 and 1/2 cups beans, rinsed and drained (black beans work well)
1 T chili powder
1 small onion, chopped
2 cloves of garlic, minced
4 oz sliced mushrooms, minced (leave bigger if not cooking for picky people)
1 small zucchini, minced (see above!)
14 ounces green enchilada sauce

Cut peppers in half from stem to bottom. Remove seeds and membranes. Bring a large pot of water to boil. Add pepper halves and boil about 10 minutes. Peppers will be cooked but crisp, and will still keep their shape. Meanwhile, in a large skillet, sauté the onion, garlic, mushrooms, and zucchini in a small amount of water until softened. Add the can of tomatoes, corn, chili powder, and rice. Stir to combine and allow mixture to heat. Place pepper shells, cut sides up, into a large baking dish. Fill pepper shells with rice/bean mixture. Pour enchilada sauce around the outsides of the peppers. Bake at 350 for about 20 minutes. Serve peppers with a spoonful of enchilada sauce ladelled over the top.

You can grate some cashew cheese over the top for extra yum! Enjoy and save any extra filling, I have another great recipe that will put it to good use! It freezes great or save it in the fridge and put it over a salad.

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