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.