Stuffed Peppers

These are simple to make and you can change anything and they will still be good!

Ingredients

water

salt

4 large red bell peppers (you can use any color) Make sure the peppers can sit upright nicely. Remove top, ribs and seeds.

2 cups grain of your choice (I used quinoa, you can use brown rice, wild rice, wheat berries, barley, etc.)

1 tsp olive oil

1 yellow onion, peeled and chopped

1 large carrot, peeled grated

1 cup butternut squash, peeled and diced

3 cloves garlic

2 cups fresh tomatoes, diced and drained

1 can black beans

1 cup corn (fresh or canned)

1/2 cup fresh chopped cilantro

juice of one fresh lime

pepper

Instructions

Cook grain and set it aside.

Preheat oven to 350.

Bring a pot of salted water to a boil. Place the peppers in the boiling water and cook just enough to soften, about 3-5 minutes. Then place them on a paper towel upside down to fully drain.

In a large skillet, heat oil and saute onion, carrots and squash. Cook for 10 minutes, covered. Add garlic and cook a few minutes more. Next add tomatoes, beans and corn. Cook for 5 minutes, remove from heat.

Add grain and season with lime, cilantro, sea salt and black pepper.

Oil up a baking dish. Place the peppers right side up on the dish and stuff each pepper with filling. Don't pack it too tightly. Bake for 20 minutes, remove from heat and serve immediately. Makes 4 servings. (Mine actually made enough for 5 peppers)

These peppers are their own meal and we loved them!

Recipe from The Eat Clean Diet Cook Book by Tosca Reno

Nutrition Facts

302 calories/11g protein/59g carbs/12g sugar/3g fat *Hello Healthy!