Stuffed Peppers

Vegetable Ingredients:

• Bell peppers

• Black beans (if canned, low sodium)

• Brown rice

• Garlic, minced

• Lime

• Low-fat shredded cheese

• Olive Oil

• Onions, diced

• Optional toppings: avocado, salsa, low-fat sour cream, cilantro

Directions:

1. Pre-heat oven to 400º F

2. Prepare brown rice and black beans. Can add juice of lime and minced garlic to black beans. Cook black beans until tender. 

3. Cut bell peppers in half and place on baking pan

4. Drizzle bell pepper halves with olive oil

5. Let bell peppers cook in oven for 10-15 minutes

6. While bell peppers are cooking, continue to prepare filling: dice tomatoes and onion and mix in a bowl with brown rice and black beans

7. Once bell peppers are tender, take baking tray out of oven and start stuffing the bell peppers with mixture

8. Top with shredded cheese and place in oven for 20 minutes or until cheese is melted and peppers start to brown

9. Can top with avocado slices, salsa, sour cream, cilantro, and lime juice and enjoy!

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September Produce:

• Apples

• Artichokes

• Beetroot

• Bell Peppers

• Blackberries

• Bok Choy

• Broccoli

• Brussels Sprouts

• Butternut Squash

• Cabbage

• Cantaloupe

• Carrots

• Cauliflower

• Celeriac

• Celery

• Chard

• Chicory

• Chilies

• Collard Greens

• Corn

• Cucumbers

• Eggplant

• Endive

• Fennel

• Figs

• Garlic

• Grapes

• Green Beans

• Horseradish

• Kale

• Leek

• Lettuce

• Melons

• Mushrooms

• Nectarines

• Okra

• Onions

• Peaches

• Pears

• Peas

• Peppers

• Plums

• Potatoes

• Pumpkins

• Radishes

• Raspberries

• Red Currants

• Rocket

• Scallions

• Spinach

• Summer Squash

• Sweet Potatoes

• Tomatillos

• Tomatoes

• Turnips

• Zucchini