Inspired by these Pumpkin Stuffed Peppers found on Pinterest, my intern and I decided to give these a whirl with our own vegetarian black bean & rice filling. Not only are they CUTE and FUN, they make for a great one-dish meal and are sure to please the entire family. Enjoy and have a spookilicious Halloween!!
8 colorful bell peppers (for stuffing)
4 c cooked brown rice, made with vegetable broth
1 onion, diced
2-3 cloves garlic, minced
1 colorful bell peppers
2 large carrots, diced
2 handfuls spinach, roughly chopped
1 can black beans, rinsed and drained
1 can Italian diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp cayene red pepper
1/2 c. fresh cilantro, chopped
1 c. mozzarella cheese
In a rice maker or pot on the stove, prepare rice (2 c. dry measure to yield approx 4 c. cooked) with vegetable broth. Set aside.
Meanwhile, cut off the top of your bell peppers, remove seeds and innards and rinse. With a paring knife, cut out a face to each pepper as desired and set aside.
In a large saute pan, heat olive oil over medium heat and add onions and garlic. Saute 3-5 minutes or until golden and fragrant. Add in the diced bell pepper and carrots and allow to saute another 3-5 minutes until softened. Add in your black beans, diced tomatoes, spinach and cooked rice plus your spices and allow to cook another few minutes to allow the flavors to combine.
Fill each pepper with the rice mixture (about 1/2" above the opening of the pepper). Replace the top to each pepper and place in the oven at 375F for approx 30-40 minutes until peppers begin to wilt (but not fall apart!) Remove from oven, removed the lids of each pepper and sprinkle with mozzarella cheese (about 1/8 c. each). Place back in the oven at a low-broil for 3-4 minutes until cheese is bubbly and golden. Remove from the oven, replace the lids and serve hot, hot, hot!
Do you have any favorite halloween themed dishes that you'd like to share???
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
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