Let’s go Vegetarian with Bean Stuffed Peppers!

Serves 4

This dish can be prepared ahead of time and baked when needed. (store in fridge until you need to bake. Remove baking dish one hour prior to baking.)+

Ingredients

1 19 oz. can red kidney beans, rinsed, and drained

1 19 oz can 6 bean mix, rinsed, and drained

4 bell peppers any colour. Cut in half length way. Stem and top removed. Seeds and veins removed.

4 tbsp. oil

1 onion small dice (1/4 inch)

1 carrot small dice (1/4 inch)

1 stalk celery small dice (1/4 inch)

1 tbsp. cumin

1 tsp. chili powder

2 gloves fresh minced garlic

1/8 tsp. salt

1/8 tsp. fresh cracked pepper

¼ cup chopped fresh parsley

1 cup salsa or drained diced tomatoes

1 cup cooked rice (brown or white)

1/2 cup shredded mozzarella cheese.

½ chop shredded cheddar cheese

1 cup water

Preparation

Preheat oven to 350 F.

In a frying pan on medium heat add oil. Heat for 1 minute. Add onions, carrots and celery and cook for 10 minutes stirring constantly. Add minced garlic and cook 1 minute. Remove from heat. In a large bowl add all ingredients except cheese and water. Mix well for 2 minutes ensuring all ingredients and spices and combined.

In a large enough baking dish for 8 pepper halves add 1 cup of water. Place pepper halves in baking dish open side up. Fill each pepper with an equal amount of bean mixture.

In a separate bowl combine cheese and mix for 1 minute by hand. Set aside until needed.

Put baking dish in oven at 350 F. and bake for 35 minutes. Remove from oven and top bean stuffed peppers with equal amounts of cheese. Turn up oven to 400 F. and bake until cheese is golden brown.