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HEALTHY & COOL RECIPES by OZNUR CEVIK

STUFFED BELL PEPPERS WITH QUINOA OR BROWN RICE

Boil potatoes until soft and cook the rice or quinoa. Cut the tops off the peppers. Set them in a baking pan. Preheat oven to 180 degrees.

9 March 2015 December 06:22
-7 small-medium potatoes, washed thoroughly, skins on
-2 cups brown rice or quinoa, cooked
-6 bell peppers, assorted colors
-1 cup pinto beans, cooked
-1 and 1/2 cup black olives, drained and chopped
-6 garlic cloves, diced
-1 cup cheddar cheese, cubed or crumbled tofu, drained
-12 fresh basil leaves or 1 teaspoon dried basil
-2 tsp dried oregano
-1 can spaghetti sauce or tomato puree
-1/2 cup water
-Salt and pepper to taste

Preheat oven to 350 degrees.

Boil potatoes until soft and cook the rice or quinoa. Cut the tops off the peppers. Set them in a baking pan. Preheat oven to 180 degrees.

In a large bowl, combine pinto beans, black olives, garlic, cheddar, basil, oregano, and 1/2 cup of spaghetti sauce. Dice the cooked potatoes and mix in 1 and 1/2 cup of potatoes and cooked rice or quinoa to the bean mixture.

Stuff each pepper with the mix. Layer the bottom of the pan with the remaining potatoes and any leftover stuffing. Cover the top of each pepper with spaghetti sauce or tomato puree, then pour the rest over the potatoes. Pour 1/2 cup water into the bottom of the pan to maintain moisture. Bake for 50 minutes or until peppers are tender.


Tags: STUFFED BELL PEPPERS WITH QUINOA OR BROWN RICE, STUFFED, BELL, PEPPERS, WITH, QUINOA, OR, BROWN, RICE
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