Reduce the heat, cover, and simmer until the rice is tender, about 25 minutes. Stir in the broth, tomatoes, green onions, taco seasoning, and bell pepper.Bring the rice mixture to a boil. Stir in the rice and salt and cook for about 3 minutes more. Once the oil is glistening, add the onion and cook, stirring, until just softened, about 4 minutes. Heat the oil in a large skillet over medium heat. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible. Trim, deseed, and dice one of the bell peppers. Grease a 9 x 13-inch baking dish with olive oil. Preheat the oven to 400☏ with a rack in the center position. Our vegetarian stuffed peppers are also gluten-free, without even trying! We didn’t set out to make these gluten-free, but isn’t it nice when it just works out that way? Major bonus!.Delicious vegetarian recipes like this prove that eating less meat is actually pretty painless. They’re good for the planet! We all know that one of the biggest, easiest steps we can take towards taking better care of the planet is eating a little less meat.Although they take about an hour to make, this certainly qualifies as an easy stuffed peppers recipe because most of that hour is oven time. These bell peppers are essentially veggies cooked in veggies-so you could probably already tell this recipe was a healthy one, right? Rice, black beans, peppers and tomatoes conspire to make these stuffed peppers an excellent source of fiber, and the beans and cheese mean that they have plenty of protein, too. Just in case you need a nudge, we can think of at least four terrific reasons to make these cheesy stuffed peppers ASAP. 4 Reasons to Try Our Healthy Stuffed Peppers Recipe TONIGHT.
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