Hats off to the pepper.
In Food, Health, Low Fat, Nutrition, Vegetarian on August 21, 2011 at 11:47 pm
It’s not uncommon to have an all meat meal for dinner, but what about trying an all vegetable based meal? If you are wary it may be unsatisfying, give the stuffed pepper a go! What’s not to love about a gooey, overflowing stuffed pepper? I bet your waistline will say “hell yes” to a few vegetarian meals a week.
Try this one with a big green salad on the side Stuffed Bell Peppers with Black beans and Sausage :
Chop four TOFURKY or regular Sausages and 1/2 WHITE ONION.
Slice one 8oz package of your favorite MUSHROOMS
Sautee sausage, onions and mushrooms in OLIVE OIL. Crush one clove of GARLIC and salt and pepper to taste. Brown over medium heat for ten minutes.
Slice top off and gut four RED PEPPERS.
Prepare one cup of brown rice.
Put BELL PEPPERS on tin foil sheet. Fill each pepper with two tablespoons of black beans.
Top with two small balls of FRESH MOZZARELLA sliced in each pepper.
Stuff with sausage mixture and top with brown rice.
Place in oven at 350 degrees for 20 minutes
Serve topped with cold ROASTED RED PEPPER slice. Enjoy!
Healthy, drool, drool.
Tip: Any leftover stuffing can be eaten the next day as a meal in itself.