Bela's Stuffed Red Bell Peppers recipe
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Ingredients
- 1 cup uncooked brown rice 2 ¼ cups water 4 red bell peppers, tops and seeds removed 1 teaspoon olive oil ¼ onion, chopped 2 cloves garlic, chopped 1 (15 ounce) can black-eyed peas, rinsed and drained 2 large Swiss chard leaves, chopped salt and black pepper to taste
Nutrition Info
- 270.8 caloriescarbohydrate: 51.4 gcholesterol: : -fat: 3.2 gfiber: 8.5 gprotein: 9.5 gsaturatedFat: 0.6 gservingSize: -sodium: 375.6 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Bela's Stuffed Red Bell Peppers
Directions
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Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.