Bela's Stuffed Red Bell Peppers |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Red bell peppers are stuffed with a mixture of rice, chard, and black-eyed peas. Ingredients:
1 cup uncooked brown rice |
2 1/4 cups water |
4 red bell peppers, tops and seeds removed |
1 teaspoon olive oil |
1/4 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 |
Directions:
1. 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.
2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
3. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
4. 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.
|
|