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Shop The Sale: Multicolored Peppers


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

Serves 4

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

Directions:

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

 

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