VEGETABLE STUFFED PEPPERS
6 green, red, or yellow bell peppers
1 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, diced
1/2 cup carrots
1 jalapino diced
2 stalks celery sliced
1 can fire roasted diced tomatoes
1 can black beans, rinsed
1/3 cup frozen corn
1/2 cup tomato veggie juice
1 cup vegetable broth
1/2 uncooked jasmine rice
1/2 tbsp fresh cilantro
1/2 tbsp cumin
1/4 tsp ground red pepper
Salt
Pepper
Sauté onion, garlic and carrot until tender
Add remaining vegetables, spices, and cilantro. Cook for 5 min
Add veggie juice and broth then rice bring to boil stirring for 10 min
Cut tops off Peppers, remove seeds, and blanch for 3 min
Stuff peppers, replace tops, and bake in a *375 oven for 30 min.
6 green, red, or yellow bell peppers
1 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, diced
1/2 cup carrots
1 jalapino diced
2 stalks celery sliced
1 can fire roasted diced tomatoes
1 can black beans, rinsed
1/3 cup frozen corn
1/2 cup tomato veggie juice
1 cup vegetable broth
1/2 uncooked jasmine rice
1/2 tbsp fresh cilantro
1/2 tbsp cumin
1/4 tsp ground red pepper
Salt
Pepper
Sauté onion, garlic and carrot until tender
Add remaining vegetables, spices, and cilantro. Cook for 5 min
Add veggie juice and broth then rice bring to boil stirring for 10 min
Cut tops off Peppers, remove seeds, and blanch for 3 min
Stuff peppers, replace tops, and bake in a *375 oven for 30 min.
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