Since bell peppers are so rich in Vitamin C you should try and include them in your diet where you can. These Cheesy~Stuffed Bell Peppers are an easy and delicious way to do it. The vegan cheese (Daiya brand) is added in such a small amount that the fat is minimal but if you are really watching your fat intake just omit it. My husband actually prefers them without the vegan cheese as he is not a fan of vegan cheese.
You can really get creative with what you add inside of the peppers. I added rice, beans and tomatoes as the main ingredients but you could easily switch that up and use protein packed quinoa, red lentils and sun dried tomatoes. I also used the Italian style tomatoes with Italian seasonings but I have tried it with the Mexican flavored tomatoes and use cumin, oregano and chili pepper instead and it is a very good Mexican dish. Just get creative with your favorite ingredients.
FYI;I bake the peppers ahead of time while I cook everything else to cut down on the time by about 20 minutes. If you stuff the cooked food into an uncooked pepper it takes longer for it to cook through and the inside ingredients can dry out since they do not have added fat.
- One green bell pepper contains twice as much vitamin C as an orange!
- The natural oils in brown rice helps to lower cholesterol.
- Black beans have the most antioxidant activity of all beans going down by darkness of color.
- Click here to read more food facts
Cheesy~Stuffed Bell Peppers
Makes; 8 halves
4 bell peppers (color of your liking)
1 brown rice
1/2 onion, chopped
2-3 cloves garlic, chopped
1 15 oz can black beans, drained and rinsed
1 15 oz can of Italian style diced tomatoes
1-2 teaspoons Italian seasoning (the Italian tomatoes already have some spices so adjust accordingly)
Salt and pepper to taste
Preheat the oven to 400°F.
Cook rice according to package directions which usually takes about 30-40 minutes.
While the rice cooks wash the peppers well, cut in half length wise, and remove seeds and membranes from the inside walls. Place open side down in a baking pan with 1/4 cup of water added to it to keep them moist. Cover with foil and bake for 15-20 minutes until a knife easily slides through the side.
Chop the onions and garlic and steam them in a little water to soften. Add the rest of the ingredients (except the cheese) including the rice and cook on med-low for about 15 minutes to mix the flavors.
Stuff the cut peppers very tightly with the rice mixture and top with a little vegan cheese if desired. Broil for 5 minutes until the cheese melts. WATCH CLOSELY vegan cheese burns quickly! Allow to cool for 5-10 minutes and ENJOY!