Easy, healthy, simple
It would be perfect, but I do have a few planned improvements. I originally planned on including ground turkey and great northern beans. Well, I couldn’t find ground turkey at the grocery and I forgot to set out the beans to soak hours beforehand. Oops.
So instead of going the cumin-chili route, I decided to go a slightly more Italian route. (The avocado was from when I was planning to go the more Mexican route….no need to let a perfectly good avocado go to waste! and it is such a photogenic colour! I had to include it.)
Provolone cheese is meant to be toasted. Well, ok, ALL cheese is meant to be toasted, or very nearly so. But the toasted, melty cheese on top is definitely the star of this dish. The basil and oregano and tomato filling isn’t so bad either. 🙂
Extra virgin olive oil and whole wheat corn muffins make the perfect side to these stuffed peppers.
2 medium green bell peppers, seeded and halved
1 c brown rice, prepared as directed
1 8 oz can tomato sauce
1/3 c cherry tomatoes, diced
2 oz provolone, divided
Heat oven to 400oF. Boil a large pot of water, and add the halved bell peppers. Boil for 3-5 minutes, or until they reach the desired tenderness. Place the green pepper halves in a 9″x9″ dish. In a smaller pot, combine the prepared brown rice, tomato sauce, seasonings, and half of the shredded cheese. Heat until the cheese melts. Spoon the rice mixture into the green pepper halves. Place the rest of the cheese on top of the filling. Bake for 25-30 minutes, or until the cheese is browned. Enjoy!