Italian Stuffed Peppers

I love stuffed peppers.  They leave you feeling full for a long time and they are so healthy.  The key to getting them properly stuffed is to cut the peppers lengthwise.  Here are my Italian Stuffed Peppers I put together.  I made the marinara with olive oil, shredded carrots, chopped onions & canned tomatoes.  The next day I took the left over marinara and blended it up with a lot of basil, a little milk and heated it up for tomato soup!  I couldn’t finish it all and had some the next day for lunch.


Produce:  2 bell peppers, 1 cup of marinara sauce

Whole Grain:  1/2 cup cooked brown rice

Lean Protein:  1/4 cup of white beans, 1/8 cup of parmesan cheese

Plant-based Fat:  1/2 tablespoon extra virgin olive oil (in the marinara), 1 tablespoon of pine nuts

SASS:  Basil, oregano

Preheat the oven to 400 degrees.  Make the marinara or use a store bought.  Line a cookie sheet with foil.  Cut peppers lengthwise and put them on the cookie sheet.  Mix the rice with the marinara sauce, basil, oregano & white beans.  Stuff the peppers and top with the parmesan cheese & pine nuts.  Cover the peppers with foil and cook for 25 min then remove the foil and cook 10 min more.


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