You know how experts always say, “eat the rainbow” to remind you to eat a variety of natural, whole foods, in colors created by God, as part of a well-balanced diet? Well nothing makes me happier to follow this advice than with multi-colored bell peppers.
Besides being beautiful, they’re super healthy, too, with loads of lycopene and antioxidants. They’re versatile; you can eat them raw or cooked.
One of my favorite things to do with peppers…well, there’s lots of favorite things! I like to julienne them and eat them raw as a snack. I love to slice them into thick rings and grill them with a spritz of extra virgin olive oil and a smattering of salt and pepper. But what I was originally going to say is that I love to stuff them and come up with new fillings to show off the beauty of my peppers. I have a tried-and-true turkey filling that I love, but I’ve recently been experimenting with a vegetarian version and have come up with a satisfying, healthy recipe filled with whole grain and a lot of flavor.
With bell peppers on sale this week at Brookshire’s, make sure you get one in every color to experiment with the different flavors.
Veggie Stuffed Bell Peppers
1 red, yellow, orange and green bell pepper (or colors of your choosing)
1 cup brown rice, cooked
1 zucchini, finely diced
2 large tomatoes, coarsely chopped
1 ear sweet corn, kernels removed from the cob
1 cup spicy vegetable juice, divided
1 Tbsp cumin
1 tsp hot pepper sauce
Slice the tops off of peppers, clean seeds and pith.
Mix rice, zucchini, tomatoes, corn, 1/2 cup vegetable juice, cumin and hot pepper sauce.
Stuff one fourth of mixture into each pepper. Place in a baking dish. Pour remaining 1/2 cup vegetable juice over peppers. Bake at 375° F for 30 minutes.
Nutritional Information: Calories Per Serving: 238, Calories from Fat: 18, Fat: 2 g, Cholesterol: 0 mg, Sodium: 135 mg, Carbohydrates: 50 g, Fiber: 5 g, Sugars: 7 g, Protein: 7