Peppers are the BELL of the Ball
Bell peppers can be eaten at any stage of their development, although what we want is the vitamin C and the carotenoid content of bell peppers that only increases with ripeness. The different colors of peppers from red, yellow, and orange all come from the green pepper that have been left to ripen on the vine. The longer they stay on the vine the sweeter they are, that’s why red peppers are so sweet!
Recipe: Simple Stuffed Peppers
Try this stuffed pepper recipe for a delicious and nutritious meal this week, using several ingredients you can get at our pantry! This meal is not only easy, it’s cheap to make.
- 1 cup brown rice, uncooked (Pantry can provide)
- 1 can black beans, unsalted (15 ounces) (Pantry can provide)
- 4 bell peppers (any color) (Pantry can provide temporarily)
- 1 cup cheddar cheese, shredded (reduced fat)
- 1 tomato, sliced (Pantry can provide in canned form)
- 1 cup salsa
- salt (to taste, optional)
1. Preheat the oven to 400°F.
2. Cook brown rice according to package directions.
3. Wash the peppers under running water.
4. Cut the tops off the peppers and spoon out the seeds.
5. Drain and rinse the black beans.
6. Combine the beans, rice, salsa and salt (optional).
7. Spoon about 3 Tablespoons of the mixture into the bottom of each pepper.
8. Place a slice of tomato on top of the mixture and sprinkle with 2 tablespoons of cheese.
9. Repeat steps 7 and 8 to fill the pepper completely but do not top with cheese.
10. Bake peppers for 30 minutes, top each with 2 Tablespoons of cheese and continue baking for 15 minutes more.
Recipe from MyPlate