Stuffed peppers have arrived!
I’m really loving the rice in these peppers. I made a pesto-flavored water that I used to cook the rice instead of plain water! Pesto flavored rice with no oil 🙂
Pretty darn good.
serves 4
1 bunch basil (about 1 1/2 C loosely packed
1 C water
1 clove garlic
juice and zest of 1/2 lemon
1 C rice
1/4 C olives in brine
1/2 C artichokes in brine
1/4 C sundried tomatoes in oil
1/4 C cannellini beans
1/4 C mozzarella style vegan cheese
4 bell peppers
Preheat oven to 325 degrees.
Blend basil, water, garlic, and lemon together. This is what we’re cooking the rice in! Yuuuuum! Put pesto-y water and rice in rice cooker and let it rip. On the stovetop: bring rice and pesto-y water to a boil, then knock back to a simmer, cover, and cook until rice is tender.
When rice is done, combine with all other ingredients.
Cut the tops off of bell peppers. Make sure they stand up fairly straight, and if they don’t then cut just a thin bit off the bottom to make them stand up. Stuff with the filling.
Bake for about 30 minutes until peppers are tender.
I drizzled some extra sundried tomato oil around and on top of the peppers for yummy flavor (cause the smell when I opened the jar was amazing, I just wanted more of that goodness). But the pesto really overpowered it, so ignore that! Not worth the extra fat if you can’t taste it!
Nutrition facts per serving: Calories: 358; Calories from Fat: 39; Total Fat: 4.4g; Saturated Fat: 0.9g; Sodium: 624mg; Total Carbohydrates: 70.1g; Dietary Fiber: 9.7g; Sugars: 8.3g; Protein: 11.3g
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