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Saturday, May 21, 2016

Bela's Stuffed Red Bell Peppers

Ingredients

  • Servings: 4
  • 1 cup uncooked brown rice
  • 2 1/4 cups water
  • 4 red bell peppers, tops and seeds removed
  • 1 teaspoon olive oil
  • 1/4 onion, chopped
  • 2 cloves garlic, chopped
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 2 large swiss chard leaves, chopped
  • salt and black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • bring the brown rice and water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray.
  • place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
  • heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. stir in the black-eyed peas and chard. bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. serve hot.

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